Making macaroni and cheese in the Instant Pot is so quick and easy. This super creamy mac and cheese is ready in about 15 minutes and you don’t even have to drain the liquid. Enjoy it as a main dish with a salad or make it as a side dish for any of your favorite meals.
Creamy macaroni and cheese is one of those dishes that is perfect in almost any occasion. It is great on its own and is wonderful with meat or veggies stirred in.
This recipe makes getting homemade mac and cheese on the table an almost hands off event. It all cooks in the the Instant Pot, so there aren’t a ton of dirty dishes either.
The pasta cooks in just enough water. Then the rest of the starchy cooking water is the base of the cheese sauce.
So you don’t even need to drain the pasta. Just add the rest of the ingredients and dig in.
The resulting pasta is going to be coated in tons of flavorful cheese. Serve it as a meat free main during Lent or anytime, or make it a side dish for BBQ, sandwiches, and more.
It was wonderful served with our bbq pork steaks and some zucchini. It’s also great with bbq ribs and so many other dinners.
What kind of pasta should you use?
Of course elbow macaroni is a great pasta shape for macaroni and cheese, but you don’t have to stop there. Any pasta shape that will create gaps between the noodles will work.
Using flat shapes can create a dense finished product. So it’s best to use either shapes with holes or big ridges so there are plenty of spots for that cheese sauce to cling.
I love using corkscrew shaped cellentani, because it is fun to eat a bowl of curly mac and cheese. The shapes give plenty of room for the liquid to get lots of coverage as it cooks.
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Plus the curly pasta really holds on to the cheese sauce. It is like regular elbow macaroni went to beauty school and got an upgrade.
Rotini would be another great option, or pasta shells work nicely as well. Feel free to experiment with your favorite shapes.
Cheese Choices
Feel free to use your favorite mixture of cheeses in the macaroni and cheese. It is fun to use a combination for the best flavor and texture.
Using all sharp cheddar can make for a really strong flavor. So we like to add gouda, mozzarella, colby jack, or Monterey jack to the cheddar for balance.
Just make sure you use a good melting cheese. Otherwise let your taste buds be your guide.
Why add sour cream?
Adding some sour cream to macaroni and cheese helps give it a rich and creamy texture. It adds a little background tang and depth of flavor as well.
The sour cream also helps to keep your mac and cheese creamy if you are going to hold it a while.
We made a double batch of this macaroni and cheese in my 8 quart instant pot for Little Dude’s Lego birthday party. It was still creamy after being on the keep warm setting for over an hour.
Instant Pot Macaroni and Cheese
Ingredients
- 16 Ounces pasta uncooked
- 4 Cups water or chicken broth
- 2 Tablespoons butter
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ cup sour cream
- ¾ cup milk
- 2 cups shredded cheddar cheese
- 1 cup Shredded Gouda
Instructions
- Add the uncooked 16 Ounces pasta, 4 Cups water, 2 Tablespoons butter, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, and ¼ teaspoon salt to the Instant Pot.
- Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release. (Covering the pressure release valve with a damp cloth will prevent any starchy splatter from spraying the kitchen.)
- Add the ¾ cup milk and ½ cup sour cream, stirring to combine.
- Add 2 cups shredded cheddar cheese and 1 cup Shredded Gouda one cup at a time, stirring in between each addition until smooth and creamy.
- Let sit on the keep warm setting for 5 minutes to thicken the sauce. Adjust seasoning as necessary to taste.
Notes
- Use a pasta shape that will create space between the pasta as it cooks. Elbow macaroni is a great option. Cellantini is always fun for curly macaroni and cheese. Rotini, shells, or even penne work great as well.
- You don’t have to stick to cheddar and gouda. Mix and match your favorite cheese blends. Just use cheese that melts well and use about 3 cups total.
- Pre-shedded cheese works great in this recipe. The starchy coating on the cheese helps to keep it from clumping as it melts. If you are going to shred your own, toss it in a Tablespoon of cornstarch before using.
- This recipe was tested in a 6 quart Instant Pot. You can make a double batch in an 8 quart Instant Pot if you are feeding a crowd.
- You can hold the finished mac and cheese for a while before serving if necessary. Just put the lid back on the Instant Pot and give it a stir before you serve it. Add a splash of milk if it got too thick.
- A splash of hot sauce is an easy way to add another layer of flavor to mac and cheese. Or top with crumbled bacon.
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Super easy and the whole family loved it!
Yay!! That is a win in my book!
I meant Homemade onion dip
Thought I would mention that this Insta pot Mac and cheese recipe comes up when I click on onion soup dip
That’s really strange. The onion dip recipe came up okay for me. Can you tell me where you found the link that sent you to the wrong place?