Instant Pot Mac ‘n Cheese is equally fast and delicious! Perfectly cooked pasta, from scratch sauce and a crispy breadcrumb topping will knock your socks off! Perfect for ages 1-101!
Instant Pot + Pasta = MAGIC
I love using my Instant Pot to cook pasta. In fact, I don’t make it any other way now.
Say goodbye to babysitting a pot full of boiling starchy water that is bound to boil over at any second. Really, who has time for that?
With the Instant Pot, it is a set it and forget it type thing. I use my Instant Pot to make pasta a few times per week. I love that I can throw the pasta in, and play a game of memory or feed my baby while it is cooking!
The basic rule of thumb is to pressure cook the pasta on HIGH for half the suggested time on the box. If the box says 6-10 minutes, I usually pressure cook for 3 minutes.
As for the amount of liquid, I’ll be honest, I never measure. Just make sure the pasta is completely covered wth liquid.
Fair warning, if you decide to cook a lot of pasta (say like 32 ounces of pasta at once..) let the pot naturally release for 5 or so minutes before quick releasing the pressure. If you go straight for the quick release, you’ll end up with a hot starchy water volcano. Ask me how I know this..
The take away- Instant Pot and Pasta are basically soulmates.
Don’t have an Instant Pot yet? Well, what are you waiting for? Get yours now!
How to make Instant Pot Mac ‘n Cheese
Making Mac ‘n Cheese in the Instant Pot is a lot easier than you think, guaranteed. First, the elbow pasta is pressure cooked with broth and minced onion for 2 minutes. (Yes, T-W-O minutes!)
After the pasta is done, you’ll hit it with some heavy cream and cheese. The cheese is very important to the overall taste of your Mac ‘n Cheese. Using a very mild cheese will result in a pretty flavorless Mac ‘n Cheese.
I like to use a combination of Extra Sharp Cheddar, Colby Jack and Parmesan. That is my favorite combination.
And now for my favorite part- The bread crumb topping. No, this isn’t what you buy at the store. I’m talking about homemade breadcrumbs.
I literally throw two slices of bread in my blender (I have a Blendtec. LOVE IT. Get yourself one ASAP.) and pulse until I have bread crumbs! Then I add in some minced garlic, parsley and melted butter.
I pour the breadcrumbs on top of the Mac ‘n Cheese (after I transfer it to an oven safe dish, of course!) and then broil until golden perfection.
This is the easiest meal that will please everyone of all ages!
Instant Pot Mac ‘n Cheese
Instant Pot Mac ‘n Cheese is equally fast and delicious! Perfectly cooked pasta, from scratch sauce and a crispy breadcrumb topping will knock your socks off! Perfect for ages 1-101!
Ingredients
Mac ‘n Cheese
- 2 cups chicken broth
- 2 cups elbow macaroni
- 1/2 tbsp minced onion dried
- 1/4 cup heavy cream
- 1/2cup parmesan cheese shredded
- 1/2 cup colby jack cheese shredded
- 1/2cup extra sharp cheddar cheese shredded
- salt and pepper to taste
Bread Crumb Topping
- 2 slices bread
- 2 tbsp butter melted
- 1/2 tsp minced garlic dried
- 1/2 tsp parsley flakes
Instructions
- Place the broth, elbow macaroni pasta and minced onion in the Instant Pot liner.
- Cook on Manual HIGH for 2 minutes NPR for 3 minutes and then QR.
- While the pasta is cooking, make the breadcrumb topping. Place the two slices of bread in a blender or food processor and pulse until the slices are fine crumbs.
- Pulse in the melted butter, garlic and parsley. Set aside.
- Quick release the pressure when the pasta has finished cooking and naturally released the pressure for 3 minutes.
- Pour in the heavy cream and all the cheeses! Stir until combined, thick and creamy. Season with salt and pepper to your liking.
- Transfer to an oven safe dish. Top with the breadcrumbs and broil until golden and crispy!
Check out these other Instant Pot recipes!
Dump and Start Instant Pot Creamy Ziti
Instant Pot Steak Fajitas
Instant Pot SKINNY Alfredo
Don’t forget to share or pin this recipe!
Instant Pot Mac 'n Cheese
Ingredients
Mac 'n Cheese
- 2 cups chicken broth
- 2 cups elbow macaroni
- 1/2 tbsp minced onion dried
- 1/4 cup heavy cream
- 1/2 cup parmesan cheese shredded
- 1/2 cup colby jack cheese shredded
- 1/2 cup extra sharp cheddar cheese shredded
- salt and pepper to taste
Bread Crumb Topping
- 2 slices bread
- 2 tbsp butter melted
- 1/2 tsp minced garlic dried
- 1/2 tsp parsley flakes
Instructions
- Place the broth, elbow macaroni pasta and minced onion in the Instant Pot liner.
- Cook on Manual HIGH for 2 minutes NPR 3 minutes.
- While the pasta is cooking, make the breadcrumb topping. Place the two slices of bread in a blender or food processor and pulse until the slices are fine crumbs.
- Pulse in the melted butter, garlic and parsley. Set aside.
- Quick release the pressure when the pasta has finished cooking and has naturally released pressure for 3 minutes.
- Pour in the heavy cream and all the cheeses! Stir until combined, thick and creamy. Season with salt and pepper to your liking.
- Transfer to an oven safe dish. Top with the breadcrumbs and broil until golden and crispy!
Karli Bitner
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Kristi English says
June 22, 2018 at 8:31 amCould you use beef broth or veggie broth in place of the chicken broth? This looks amazing and I can’t wait to make it!
karlibitner says
July 1, 2018 at 7:23 pmKristi! I am so sorry it has taken me so long to reply. For some reason your comment got caught up in my spam filter and am just now seeing your comment.
Yes, you could definitely substitute beef or veggie broth if you’d prefer. 🙂
Ryley Heinrich says
October 9, 2018 at 2:55 pmHow many does this serve as a side dish?
karlibitner says
October 9, 2018 at 8:48 pmI would say 4-6.
Allison Brake says
November 7, 2018 at 5:10 pmWhat is npr?
karlibitner says
November 7, 2018 at 5:11 pmNPR stands for ‘Natural Pressure Release’. So basically you’ll let your Instant Pot sit and do nothing for the stated NPR time on any given recipe before manually releasing the pressure by turning the knob.
Anna says
November 20, 2018 at 8:14 amIf you are doubling the recipe do you double the cooking time?
karlibitner says
November 20, 2018 at 1:51 pmHi Anna- no need to double the cook time!
Katie Ebbers says
November 20, 2018 at 8:49 pmHi Karli! This looks great! I’m going to make as a Thanksgiving side and plan to double it, I should double the broth, right? Just want to make sure I get the noodles cooked correctly. Thanks in advance! ?
karlibitner says
November 20, 2018 at 9:57 pmHi Katie- double everything, cook time stays the same. Hope you enjoy! Happy Thanksgiving!
Alison says
December 28, 2018 at 5:57 pmHi! I plan on making this with cavatappi that has a slightly longer cook time – 10-12 minutes. How long should I pressure cook before doing the natural release?
karlibitner says
December 28, 2018 at 10:28 pmHi Allison, I would try to pressure cook for 5 minutes with a 3 min NPR. Hopefully that works out!
Donna says
January 8, 2019 at 1:06 amThis is hands down the best mac n cheese I’ve ever tasted! I made it earlier today and I’ve been bragging about it to everyone I know. I just got my Instant Pot for Christmas so I’ve been trying out recipes for it every chance I get, and this, by far, is my favorite. The only changes I made were adding a tad more cream and cheese. (We like ours extra cheesy.) I used 1 cup of cheddar blend (white, sharp, and mild) and 1 cup of Italian blend (mozzarella, provolone, Parmesan, Asiago, and Romano) because that’s what I had on hand. All the flavors melded together perfectly. This is the only mac n cheese I will be making from now on. Thank you so much for this wonderful recipe. A definite 5 stars from me.
karlibitner says
January 9, 2019 at 12:14 amYay! Thanks for that glowing review, Donna! Glad you loved it!
Dianna says
April 30, 2019 at 6:41 pmThis Mac & Cheese is the bomb! Thank you so much for this fabulous recipe – easy and fun to make in my instant pot! 🇨🇦😍
Karli Bitner says
May 7, 2019 at 9:57 pmYay! Glad you LOVE this recipe!