Our foolproof recipe for easy Instant Pot Mac and Cheese is simply delicious. Now you can have restaurant-worthy 3 cheese mac and cheese at home with ease – just cook it up in your Instant Pot! Forget babysitting the stove – pressing one button will give you creamy, cheesy results faster than ever before.
Why You Will Love This Recipe
With this recipe, you can have delicious, homemade 3 cheese mac and cheese ready in no time flat. Get your family's cheesy smiles without spending hours in the kitchen!
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Ingredients
All it takes is a few simple ingredients readily available in most pantries plus, your trusty Instant Pot, to whip up some tasty comfort food that will satisfy even the hungriest family members.
So get ready to recreate the creamy comfort food of your childhood supper table without any fancy kitchen wizardry or lengthy cooking times!
- Elbow macaroni - regular or gluten free.
- Water
- Milk - For creamier macaroni & cheese, use evaporated milk.
- Butter
- Cheddar cheese, shredded
- Mozzarella cheese, shredded
- Fontina cheese, shredded
- Mustard, ground dry
- Paprika
- Garlic powder
- Salt
- Pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make 3 Cheese Mac and Cheese
With the help of your Instant Pot, you can say goodbye to slaving over boiling water and dealing with multiple pots! With this easy instant pot mac and cheese recipe, you can have this delicious, homemade 3 cheese mac and cheese ready in under 30 minutes.
Step 1. Cook the Elbow Macaroni
Place the elbow macaroni into the Instant Pot liner and then add the water and salt. Stir and lock the lid into position. Set the vent to sealing and press the Manual setting for 6 minutes.
NOTE: Cook time for pasta can vary by brand and size of pasta. You will need at anywhere from 5 minutes to 6 minutes for your pasta to be cooked.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 2. Vent and add Ingredients
Once the Instant Pot timer beeps, release pressure manually. Remove the lid when the steam stops. If there is water left, lift liner out and drain it off carefully.
Set your Instant Pot to the SOUP or STEW setting, and add the milk and butter, stirring until blended. The milk will cool the pasta and you will need the soup setting melt the cheese nicely.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 3. Stir in the 3 Cheeses
Slowly stir the shredded cheeses into the hot elbow macaroni, milk, and butter. Add the dry mustard, paprika, and garlic powder.
Season with salt and pepper to taste. You can keep the Instant Pot on the SOUP setting for another 30 minutes if you want. Or, you can switch it to the WARM setting. Serve hot!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
This easy instant pot mac and cheese goes well with so many things! Whether you like your mac and cheese creamy or cheesy to the max, there are endless ideas that will take your beloved macaroni dinner to the next level!
From a Smoked Brisket Flat, tangy Pulled Pork BBQ Sliders, to a simple copycat Panera Tomato Soup, or a appetizer of Cream Cheese Stuffed Mushrooms, this scrumptious 3 cheese mac and cheese recipe is a natural pairing.
For more Instant Pot meal ideas see our Instant Pot Chili - No Beans, Instant Pot Navy Bean Soup, and Instant Pot Bob Evan's Mashed Potatoes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
You can substitute regular pasta with gluten free pasta. You can also use plant based milk and cheese if you need this to be a vegan macaroni and cheese version.
Instead of 3 cheese mac and cheese, just use additional cheddar to replace the Mozzarella and Fontina.
Variations
Some typical variations on making this easy instant pot mac and cheese recipe involve a few extra ingredients for ultimate creaminess. You can cook the boxes of Kraft Macaroni and Cheese in your instant pot also!
- Instant Pot Velveeta Mac and Cheese - Substitute the cheddar, mozzarella, and Fontina cheese with an equal amount of Velveeta cheese. Cube into 1" cubes and add to the instant pot instead of the three natural cheeses. Follow the recipe from there.
- Instant Pot Mac and Cheese with cream cheese - Replace the Fontina Cheese with 8 oz of cream cheese. Cube it into 1" cubes and add with the cheddar and mozzarella cheeses. Follow the recipe from there.
- Instant Pot Kraft Mac and Cheese - Follow the Kraft Mac and Cheese box instructions for amounts. Empty the pasta in the box into the Instant Pot, then add amount of water, milk, and butter listed on the box, and stir in the powdered cheese mix. Set your instant pot timer for the time listed in our Easy Instant Pot Mac and Cheese recipe.
Equipment
If you don't already have an Instant Pot or other brand of pre programed pressure cooker, take a look at either of these terrific options:
Storage
Cover any leftovers with plastic wrap or store in a plastic tub. Store for up to 3 days.
Tips for Success
- When reheating, add a teaspoon or two of water when reheating, as the pasta will have absorbed more of the sauce liquid.
Frequently Asked Questions
Yes defrost before reheating. Oven reheating is best, just spread the leftover macaroni and cheese into a shallow casserole dish. Pop in the oven at 325 F until the top of your mac and cheese is browned to your liking.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Easy Instant Pot Mac n Cheese
Ingredients
- 16 oz elbow macaroni
- 4 cups water
- ¼ teaspoon salt
- 12 oz milk (for creamier, use evaporated milk)
- 2 tablespoon butter
- 16 oz cheddar cheese shredded
- 8 oz Mozzarella cheese shredded
- 8 oz Fontina cheese shredded
- 1 teaspoon Mustard dry powder
- 1 teaspoon Paprika dry ground
- ½ teaspoon garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Place the elbow macaroni into the Instant Pot liner and then add the water and ¼ salt. Stir and lock the lid into position. Set the vent to sealing and press the Manual setting for 6 minutes.16 oz elbow macaroni, 4 cups water, ¼ teaspoon salt
- Once the Instant Pot timer beeps, release pressure manually. Remove the lid when the steam stops. If there is water left, lift liner out and drain it off carefully.
- Set your Instant Pot to SOUP, and add the milk and butter, stirring until blended. The milk will cool the pasta and you will need the soup setting melt the cheese nicely.12 oz milk, 2 tablespoon butter
- Slowly stir the shredded cheeses into the hot elbow macaroni, milk, and butter. Stir until melted and blended.16 oz cheddar cheese, 8 oz Mozzarella cheese, 8 oz Fontina cheese
- Add the dry mustard, paprika, and garlic powder. Season with salt and pepper to taste. You can keep the Instant Pot on the SOUP setting for another 30 minutes if you want. Or, you can switch it to the WARM setting. Serve hot!1 teaspoon Mustard, 1 teaspoon Paprika, ½ teaspoon garlic powder, Salt, Pepper
Notes
- Cook time for pasta can vary by brand and size of pasta. You will need at anywhere from 5 minutes to 6 minutes for your pasta to be cooked.
- Cover any leftovers with plastic wrap or store in a plastic tub. Store for up to 3 days.
- When reheating, add a teaspoon or two of water, as the pasta will have absorbed more of the sauce liquid.
- You can use ALL cheddar cheese if you prefer.
- Replace the Fontina or Mozzarella with 8 oz of cream cheese for a super creamy version!
Nutrition
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