This easy Instant Pot Macaroni and Cheese cooks up perfectly creamy and tender in under 30 minutes in the pressure cooker. No boiling or layering is required, and the Instant Pot takes care of all the hard work. Gluten-free and can easily be made grain-free, dairy-free and vegan with just a few simple swaps.
PIN HERE and follow ME ON PINTEREST for more delicious recipes
Updated July 2021
Easy Instant Pot Mac and Cheese
Craving some mac and cheese but don’t feel like turning on your oven? This Instant Pot Macaroni and Cheese is hearty, creamy and making it in the Instant Pot is a total game changer.
It’s incredibly simple and made entirely in the pressure cooker. There’s nothing more comforting than a bowl of classic macaroni and cheese in the fall but it’s also perfect in the summer when you don’t want to heat up the house! The Instant Pot cooks it up super creamy and comforting!
Plus, it’s gluten-free and can easily be made grain-free, dairy-free and vegan with just a few simple swaps.
Don’t have an Instant Pot? Check out our other macaroni and cheese recipes like this One Pot Macaroni and Cheese, Crock Pot Macaroni and Cheese, Cauliflower Mac and Cheese and Pumpkin Macaroni and Cheese.
Why You’ll Love this Instant Pot Recipe
You can ditch that blue box of mac and cheese since this pressure cooker version takes less than 30 minutes. It’s perfect for busy weeknights and super simple to customize with your favorite seasonings and cheese.
Since this is a no-boil, one-pot macaroni and cheese recipe, you aren’t left with an extra dirty dish from cooking the pasta. Plus, it leaves your stovetop free for munchies to serve on the side! You can cook up a mouthwatering dinner just by pressing a couple buttons. Who wouldn’t love that?
What You’ll Need
This gluten-free mac and cheese may be classic in spirit, but it’s certainly not your average recipe! It’s packed with ingredients that ensure ultra creamy, extra cheesy deliciousness and can be made grain-free, dairy-free and vegan with just a few simple swaps which I have listed below.
- Uncooked Gluten-Free Cavatappi Pasta: These corkscrew-shaped noodles cook wonderfully in the Crock Pot without getting mushy. Gluten-Free Cellentani is also a good choice. Elbow macaroni is not ideal for this recipe, but if it’s your only option, adjust the liquid depending on how hot your slow cooker runs. For a grain-free option, we love these ones from Jovial. Use regular Cavatappi pasta or Cellentani if not gluten-free or grain-free.
- Salt & Pepper: To taste.
- Dry Ground Mustard: This will enhance all of the flavors and elevate the dish.
- Garlic Powder: For depth of flavor.
- Worcestershire Sauce: You’ll need 2 teaspoons.
- Water: you’ll need about 3 cups or enough to cover the pasta.
- Unsalted Butter: Cubed. Sub with vegan butter for dairy-free. We like Miyokos.
- Evaporated Milk: More can be added if the mixture is too thick. Sub with unsweetened creamy plant-based milk for dairy-free. Sub with unsweetened creamy plant-based milk for dairy-free. We like Malk Organics.
- Fresh Parsley: Chopped, for garnish.
- Toasted Gluten-free Panko Crumbs: Optional, for garnish. Sub with crushed pork rinds or grain-free bread crumbs as needed.
- Sharp Cheddar Cheese: Plus more for the topping, shredded. Use vegan cheddar for dairy-free. We like Violife Cheddar.
- Mozzarella Cheese: Or Monterey Jack, shredded. Use vegan mozzarella for dairy-free. We like Violife Mozzarella.
How to make Instant Pot Macaroni and Cheese
- Add pasta and seasonings to Instant Pot: Start by adding the pasta, seasonings and water to your Instant Pot.
- Seal: Close and seal the lid and turn the valve to SEALING.
- Pressure cook: Cook on Manual / High Pressure for 3 minutes. Do a quick pressure release by using a long wooden spoon to push the valve to VENTING until all of the steam releases.
- Add butter, milk and cheese: Carefully remove the lid and stir in the butter and evaporated milk. Press the SAUTE (high) and cook until sauce has thickened and macaroni is fully tender, about 3-8 minutes. Turn off and stir in the sharp cheddar until melted followed by the Monterey Jack.
- Melt cheese and season to taste: Keep stirring until melted and the sauce is smooth. Adjust with salt, pepper and mustard to taste.
- Add toppings and serve: Serve hot with chopped parsley, toasted panko crumbs (optional) and your favorite sides.
Tips for Success
Before you get cooking, be sure to check out these important tips and tricks. Bon appetit!
- Grate Your Own Cheese: Use a grater to shred fresh cheese rather than using pre-shredded varieties. Pre-shredded cheese has a chemical in it to prevent the cheese from clumping in the packaging. That chemical also keeps the cheese from melting well.
- Gently Stir & Keep Watch: Be sure to keep your eye on this dish and stir it every half hour so the pasta cooks evenly. Just for reference, my macaroni and cheese was perfectly al dente around 90 minutes in a 6-quart slow cooker.
- Don’t Leave it Sitting in the Crock Pot: If you’re not serving the entire batch at once, scoop everything out of the Crock Pot and transfer it to a casserole dish. This prevents the mac & cheese from overcooking and drying out.
- Make It Your Own: Want to sub another kind of cheese for the provolone or use your go-to combination of seasonings? You do you! Don’t be afraid to play around with the recipe and create your dream macaroni and cheese.
What type of cheese makes the best Macaroni and Cheese
The best cheese for macaroni and cheese definitely depends on your taste-buds. My family prefers stronger cheeses and we like sharp cheddar, Monterey Jack plus a super creamy cheese like Provolone. Feel free to switch things up with:
- Gruyere
- Mild Cheddar
- Colby Jack
- Swiss
- Parmesan
- Harvarti
For dairy-free options we like:
- Dairy-free Cheddar Cheese: we like Violife Cheddar.
- Vegan Mozzarella Cheese: we like Violife Mozzarella.
- Vegan Provolone Cheese: – we like Violife.
- Dairy-free Cream Cheese – we like KiteHill.
Can I make macaroni and cheese in the oven?
Absolutely. If you prefer a more classic baked macaroni and cheese, feel free to transfer the pasta into an oven safe casserole dish and broil until the topping is browned.
Serving Suggestions
I could list a thousand dishes that go great with this mac and cheese. The following are a few of my favorites!
- Serve with Broccoli Salad: This fresh and healthy Broccoli Salad is the ultimate accompaniment to creamy mac and cheese. It’s self care and comfort food wrapped into one satisfying dinner.
- Pair with Homemade Bread: There’s something about macaroni and cheese plus fresh bread that equals bliss. Maybe it’s because it reminds me of getting Panera’s mac & cheese with a baguette! If that sounds tasty to you, then you’re really gonna love this homemade macaroni and cheese alongside my fluffy Keto Bread.
- Serve with Ribs or Steak: Planning for a potluck? Everyone will go crazy for some BBQ Baby Back Ribs or Grilled Steak, served with none other than this pressure cooker mac and cheese. So much yum!
How to Store and Reheat Leftovers
Cooled macaroni and cheese can be stored in an airtight container in the fridge for up to 3 days. Reheat it on low, either over the stove or in the slow cooker. Add more milk as needed for a creamier consistency.
Can I Freeze Instant Pot Macaroni and Cheese?
Yes – this recipe is great for meal prepping! If you want to freeze your mac and cheese, I recommend doing so with individual portions. Place each one in a freezer-safe container or airtight bag. Reheat them as needed after thawing them out in the fridge.
More Instant Pot recipes:
Don’t you just love cooking with your Instant Pot? You’ll love it even more once you try these easy recipes!
Cozy Instant Pot Minestrone Soup
This easy Instant Pot Macaroni and Cheese cooks up perfectly creamy and tender in under 30 minutes in the pressure cooker. No boiling or layering is required, and the Instant Pot takes care of all the hard work. Gluten-free and can easily be made grain-free, dairy-free and vegan with just a few simple swaps.
- 1 lb uncooked dry Gluten-Free Cavatappi pasta , Gluten-Free Cellentani is also a good choice. Elbow macaroni is not ideal for this recipe, but if it's your only option, adjust the liquid depending on how hot your slow cooker runs. For a grain-free option, we love these ones from Jovial. Use regular Cavatappi pasta or Cellentani if not gluten-free or grain-free.
- sea salt and pepper to taste I used 1 teaspoon salt and 1/4 teaspoon pepper
- 2 teaspoons ground mustard
- 1 tsp garlic powder
- 1 teaspoon Worcestershire sauce
- 3 cups water
- 2 tablespoons unsalted butter , use vegan butter for dairy-free. We like Miyokos
- 2 12-ounce cans evaporated milk (plus more as needed if the mixture is too thick). Sub with unsweetened creamy plant-based milk for dairy-free. We like Malk Organics.
- 1 cup sharp cheddar cheese, shredded , plus extra ½ cup reserved for topping. Use vegan cheddar for dairy-free. We like Violife Cheddar.
- 1 cup Monterey Jack cheese, shredded , Use vegan cheddar for dairy-free. We like Violife Mozzarella.
- 1/2 cup Toasted gluten-free panko crumbs OR crushed pork rinds or grain-free bread crumbs, for topping
- fresh chopped parsley for garnish optional
Add pasta, salt, pepper, mustard, garlic powder, Worcestershire sauce and water in the Instant pot. Make sure the pasta is covered with enough liquid - push down or add more water as needed.
Cover with lid and turn the valve to SEALING.
Press the PRESSURE COOK (or MANUAL) button and cook on high for 4 minutes. After 4 minutes, do a quick release by pushing the valve to VENTING using a long wooden spoon. Pasta should be al dente.
Stir in the butter and evaporated milk and turn the Instant Pot to SAUTE (high) mode. Cook until the sauce has thickened and the macaroni is fully tender, about 3-8 minutes. Turn off then stir in cheddar until fully melted. Add shredded Monterey Jack and keep stirring until the cheese is melted and smooth.
- Serve hot with a sprinkle of fresh chopped parsley, and toasted Panko crumbs if desired.
How to Store and Reheat Leftovers
Cooled macaroni and cheese can be stored in an airtight container in the fridge for up to 3 days.
Reheat it on low, either over the stove or in the Instant Pot using the Sauté function. Add more milk as needed for a creamier consistency.
How to Freeze
If you want to freeze your mac and cheese, we recommend doing so with individual portions. Place each one in a freezer-safe container or airtight bag. Reheat them as needed after thawing them out in the fridge.
Lily -
This was delicious! Made it again last night and my daughter said it’s her favorite! Thanks!
Cheryl -
This was amazing! Thank you for the delicious recipe!