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Instant Pot Macaroni and Cheese Fully LOADED

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Instant Pot Macaroni and Cheese is everyone’s favorite comfort food pasta recipe. Cheesy and creamy, it’s the best Mac and Cheese around.

Instant Pot Macaroni and Cheese with Crispy Bacon Topping

Everybody loves Macaroni and Cheese. From young to old, from far and wide and from East and West. Okay, you get the drift, we all love Mac & Cheese.

You will be amazed at how easy and delicious it is to make Instant Pot Mac and Cheese in your Instant Pot, Ninja Foodi or Pressure Cooker. If you want to take it up another notice, my Crispy Bacon Garlic Breadcrumb Topping is fantastic.

 

Cast of Ingredients for Pressure Cooker Macaroni and Cheese

Cast of Ingredients for Pressure Cooker Macaroni and Cheese

Ingredients for Instant Pot Mac and Cheese

  • Macaroni – I love using Cavatappia, because the cheese oozes in each bite. Elbow macaroni does the same thing, so try one of those two types of pasta.
  • Cheese – Use a combination. Cheddar, Sharp Cheddar and a melting cheese like Oaxaca, Monterey Jack, Gruyère or Gouda. This evens out the cheese to make it creamy, without being gummy or stringy.
  • Hot Sauce – don’t panic, this does not add heat. It adds amazing flavor without adding any spice.
  • Dry Mustard or Dijon Mustard – again, like the hot sauce, another lever of flavor is added without tasting any heat.
  • Heavy Cream

Homemade Greek Yogurt and Heavy Cream work well, but days when there is no Heavy Cream in the fridge, the canned milk will suffice.

 

Add Dry Macaroni

Add Dry Macaroni

How cute is Cavatappi pasta? I love the curly whirly of this pasta and I love that the cheese gets stuck inside and when you take a bite, you get a little squirt of cheese sauce in your mouth.

I can’t always find it in my area, so I order in bulk from Amazon.

 

Add Butter and Seasonings

Add Butter and Seasonings

Two minutes for Cavatappi pasta is perfect. If you use a heavier/thicker pasta (rule of thumb is Pressure Cook 1/2 the lesser time is says on the box of pasta and subtract 2 minutes), you might need an extra minute.

Perfection, perfectly cooked pasta in just three minutes! So cute! The Cavatappi are so inviting and make you feel like a kid again.

 

Slowly Mix in Cheese

Slowly Mix in Cheese

I like to buy blocks of cheese and shred/grate them myself. I use this little microplane ribbon grater and shred it myself. It is so easy.

Shred Your Own Cheese

  • Cheese that comes already shredded has a powdery cornstarch coating. This makes it hard to melt and can be gritty.
  • Grating your own cheese from a block of cheese is much better and fresher tasting.
  • Those fillers/cornstarch keep the cheese from sticking together and you don’t want that in your mac and cheese. Just shred the cheese yourself and enjoy a fresher tasting macaroni and cheese.

Pro Tip: If you use bagged cheese, there is more than a good chance the texture of the cheese will be gritty and not as smooth and stretchy.

You will notice that the pasta will be soupy at first, but don’t fret. The pasta will continue to absorb the liquid, so don’t heat the pot and try to let the liquid to evaporate. A bit soupy is good. 🙂

 

Pressure Cooker Macaroni and Cheese [Instant Pot]

Pressure Cooker Macaroni and Cheese [Instant Pot]

Tada!!!! You can eat the Cavatappi and Cheese as is, which is how I like it, or you can add a Crispy Bacon Garlic Breadcrumb Topping, which my husband absolutely loves.

You can use my breadcrumb topping on top of my Pressure Cooker Southern Style Green Beans recipe too.

Pressure Cooker Macaroni and Cheese with Crispy Bacon Topping

Pressure Cooker Macaroni and Cheese with Crispy Bacon Topping

The beauty of this Bacon Garlic Breadcrumb Topping is that you can prepare it while your mac and cheese is in the Pressure Cooker and then just put on the topping when you are ready to serve.

For a Mexican twist, try my Creamy Mexican Mac & Cheese or for an “adult” Mac & Cheese, you may enjoy my Buffalo Chicken Macaroni and Cheese, which is so creamy and delicious!

A terrific side dish is my Pan de Yucca in the Air Fryer (or in the oven) which made with Oaxaca cheese, so if you get a big block, you can use the Oaxaca in this recipe as well as the pan de yucca!

 

Use CrispLid to Brown the Topping

Use CrispLid to Brown the Topping

Some people like to transfer their macaroni and cheese to the oven (with or without topping) and allow it to brown.

Pro Tip: Or do yourself a favor and get a Mealthy Crisplid and brown the topping right in the pot!

More Instant Pot Macaroni Recipes to Make:

Kitchen Equipment and Essentials

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Here’s the handy printable recipe.

Instant Pot Macaroni and Cheese, Fully Loaded [Instant Pot]

5 from 22 votes
Print Pin Save Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 3 minutes
Pressure Release: 5 minutes
Total Time: 8 minutes
Servings: 8 servings
Calories: 664kcal
Author: Jill Selkowitz

Ingredients

Macaroni and Cheese

Optional Topping

US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Liquid Measuring Cup Set
De Cecco Cavatappi Pasta
High Heat Resistant Spatula
Microplane Artisan Ribbon Grater
Mealthy Crisplid

Instructions

  • Add pasta, butter, smashed garlic, mustard, hot pepper sauce, 1/2 cup heavy cream, salt, pepper and water (or chicken broth) to pressure cooker cooking pot.
  • Lock on lid and close Pressure Valve.  Cook at High Pressure (most machines default to high) for 2 minutes.  
  • When Beep is heard, wait 5 minutes and then release the rest of the pressure.
  • Give the pasta a good stir.
  • Add the rest of the heavy cream and mix in. The macaroni will continue to absorb and adding half the milk after pressure cooking will help distribute the cheese better.
  • Sprinkle cheese on top of pasta in three parts, allowing the cheese to begin to melt before mixing it through the macaroni. Mix cheese through and then repeat twice more.
  • If a softer macaroni is desired, turn pot to saute and simmer until done.
  • Top with Crispy Bacon Topping, if desired.

Notes

You won't taste the mustard or hot sauce as spicy hot; those two ingredients simply add a layer of depth, so don't leave them out!

Type of Cheese

  • Gruyère, Smoked Gouda, or combination of melting cheese is great to use too.
  • Allow cheese to melt on top of pasta for a minute, before stirring it in. This will prevent the cheese from accumulating at the bottom of the pot and clumping.
  • Amount of cheese is a personal preference, so start with the lower amount and add more, until desired amount is achieved.
  • Use any of your favorite kinds of cheese and be creative.

Milk

  • If heavy cream is not available, replace with 1 cup whole milk + 2 Tablespoons butter.
  • If using evaporated milk instead of cream, reduce butter to 1/2 stick.
  • If using anything other than heavy cream, add it in AFTER pressure release, as opposed to adding it in with the dry pasta and reduce cook time by 1 minute.

This Old Gal's Pasta Rule of Thumb

  • Any type of pasta or semolina noodle is fine to use in this recipe.
  • Look at package of pasta and find the variable cook time. Choose the lesser time given and then subtract 2 minutes. For example, if your package of pasta says "cook for 8 - 11 minutes," take that 8 minute number and cut it in half, which is 4. Then subtract 2 minutes from the 4 minutes and you will end up with the proper cook time. In this case the cook time will be 2 minutes.
  • If the variable cook time on your package of pasta is 11 - 16 minutes, err on the lesser side. In this instance, the cook time would be 3 minutes. It is better to end up with overly firm pasta rather than mushy because you can continue to cook the pasta, but if it is mushy, there is nothing you can do to correct.
  • After the two minute pressure cook time is up, wait 5 minutes and then release the rest of the pressure.
  • f the pasta is too firm or al dente for your taste, simply put the lid back on the pot and let the pasta sit in the hot pot.  The residual heat will continue to cook the pasta. Check after a few minutes to see if the pasta has reached the perfect firmness for your liking. If not give it a stir and let sit some more.
Brand of pasta matters. Some pasta holds up better under pressure so buy the best type that you can afford.
De Cecco Cavatappi Pasta is not only a great brand of pasta to use, but the style of pasta is wonderful as an alternative to elbow macaroni as, like the elbows, it also holds cheese in the twists and makes for a better cheesy bite. Bite = squirt of cheese! I suggest buying the DeCecco Five Pack Cavatappi from Amazon because the price is much better than buying in a local grocery store.
If doubling the recipe, please reduce cook time by 1 minute as the pot will take longer to come to pressure (the pasta is cooking as the pot is coming to pressure) and you don't want to end up with mushy pasta. If the pasta is too hard for your taste after pressure cooking, just simmer in the pot until you reach YOUR perfection. You cannot fix mushy, but you can fix overly al dente.
If making and browning the crispy topping, either cook the topping in cast iron or sprinkle ingredients onto top of the macaroni and use a Mealthy CrispLid to brown.

Nutrition

Nutrition Facts
Instant Pot Macaroni and Cheese, Fully Loaded [Instant Pot]
Amount Per Serving
Calories 664 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 28g175%
Cholesterol 116mg39%
Sodium 1346mg59%
Potassium 189mg5%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 2g2%
Protein 24g48%
Vitamin A 1122IU22%
Vitamin C 1mg1%
Calcium 334mg33%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
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PIN this Pressure Cooker Macaroni and Cheese, Fully Loaded!

Pressure Cooker Macaroni and Cheese [Instant Pot]

Pressure Cooker Macaroni and Cheese [Instant Pot]

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Comments

  1. Jenna says

    Hi! I love this Mac and cheese! I plan on making a lot of it for a party this weekend. Can I double this recipe in a 6qt? If so, do any adjustments need to be made? Thank you for such a great recipe!

    Reply

  4. Casey says

    Hello,
    I am planning on making this earlier in the day and then serving at dinner. I am thinking about after cooking in the instant pot putting it in a foil pan and refrigerating. When it is time to eat, popping the foil pan in the oven at 350 for about 10 min. Do you see any issues with this?

    Reply

  5. Nata Etherton says

    Your recipes have never steered me wrong.
    One question: After grating the cheese, do I pack it in the one cup measure? Loosely or really pack it in?
    Thanks.

    Reply

  7. Helen Thompson says

    5 stars
    My husband said it was likely the best mac n cheese he had ever eaten. I would agree. Especially with the crumb toping, it adds such a nice crunch.

    Reply

  10. Kathleen says

    5 stars
    Another hit, Jill! I love your recipes! I just got a Go Wise Air Fryer at your recommendation. Haven’t tried too much but I look forward to learning! Thanks for your recipes–the best out there.

    Reply

  12. Pam says

    5 stars
    This is the easiest macaroni and cheese recipe, ever! I used smoked Gouda with bacon and cheddar cheese. This gets a two thumbs up for both ease and taste. Thanks for posting this recipe. It’s definitely a keeper!

    Reply

  13. Christine says

    Evaporated milk or heavy cream? I noticed the recipe has been changed? the directions above the recipe say evaporated milk; the actual recipe has heavy cream.

    Reply

  14. Juliee says

    5 stars
    Ooooook. This? Is fantastic. I’ve just subscribed to your emails and am on my way to check out your book. I see you mentioned all the time on FB and now I know why! Can’t wait for the weekend to get here so I can explore your site. Thanks for dinner!!

    Reply

  16. Nancy says

    5 stars
    I made this as written – absolutely outstanding! I used mild cheddar and mozzarella and it was wonderful. Thank-you so much for this recipe.

    Reply

  17. Jennifer Grover says

    5 stars
    tried this recipe tonight and was pleased. my kids love the boxed stuff, so trying to get them to try and like real mac and cheese is a battle. This was really good, we had to add milk at the end as it was too thick for our likings and my son kept asking why it was spicy. I liked the bite the Siracha gave it, but guess next time it will have to be a bit less.

    Reply

  18. IPWannabe says

    5 stars
    Thank you for the recipe. My youngest daughter is very picky about her mac and cheese, and she approved. I do have a question, though. I took this to a potluck dinner and kept it on warm. The cheese started clumping instead of the creamy texture right after cooking it. Should I have taken it off the heat?

    Reply

  19. Deb Riley says

    5 stars
    I was so apprehensive about making Mac n Cheese in my pressure cooker. It would only be my 2nd time ever using one. I have a love affair/ slight addiction to this cheesy pasta dish!!! Any Hoo– it turned out amazing.. creamy cheesy perfectly cooked noodles !!! Yum yum !
    Love your recipe .. it’s a keeper for me ! ❤️

    Reply

  20. Terri H says

    5 stars
    I made this for my family tonight with medium pasta shells (2 mins cook time, 5 min NPR) and the pasta was perfect and the taste was good. I used cheddar and chihuahua cheeses.

    Reply

    • Jill says

      Terri, did you use Extra Sharp Cheddar? That has a tendency to be grainy if not mixed with a melting cheese. Jill

      Reply