6-Ingredient Instant Pot Mac and Cheese

This easy Instant Pot Mac and Cheese recipe takes just 6 main ingredients and 18 minutes from start to finish, dirties only one pot, and tastes creamy and delicious! Plus, it’s made with all real food ingredients (see ya, Kraft).

About This Recipe

It was 5:30 p.m. and my kids were starving. I was finishing up a work project and hadn’t even given dinner a thought when I began hearing the low-grade whines from the next room. “I’m hunnngrrrreeee!”

The Instant Pot to the rescue. I happened to have some whole wheat pasta in the pantry, along with the other few ingredients in this recipe. Dinner was done in 18 minutes flat and everyone was happy about it.

Ingredients Needed

Woo hoo, this recipe only requires 6 main ingredients! That means this dinner is cheap, easy, and fast. Here’s what you’ll need:

1. Whole wheat elbow pasta – I prefer whole wheat because it’s healthier but the kids will never know.
2. Shredded cheddar cheese
3. Yellow mustard – Just a little bit for a background flavor that makes you go “hmm, what is that?” (in a good way).
4. Butter
5. Milk – I tested this with 2% milk.
6. Half and half

You’ll also need some salt and pepper out of the pantry and water from the tap.

Step-by-Step Instructions

1. Add pasta, butter, mustard, salt, pepper, and water to the pot and stir.
2. Lock and seal the lid. Cook at high pressure for half the pasta cooking time on the package, minus 1 minute. (So, if the directions say 6 minutes: Half is 3 minutes, minus 1 minute, means you’ll cook it for 2 minutes total.)
3. Use a quick release of the pressure when cooking time is through. Be sure to cover the spout with a dish towel to minimize splatters.
4. Stir in the milk and half and half. Then, slowly stir in the cheese 1 handful at a time. Taste and adjust salt and pepper amounts, if needed. Enjoy!

This mac n cheese is best eaten fresh, but leftovers aren’t too bad! Just store leftovers in the refrigerator for 3-5 days. Warm in the microwave. Add a splash of milk if it gets dry when rewarming.

I’ve tried freezing this in small batches for lunches. While it technically works, the pasta is noticeably more mushy. To warm, thaw completely in the refrigerator first and then warm it up.

Our readers who have tried this recipe with gluten-free pasta have not had good results. It’s turned out mushy. If you try a specific brand and have good luck, please let us know!

The traditional cheese (I’m talking about real cheese, not Velveeta) for mac and cheese is cheddar. However, feel free to try other shredded cheeses that melt easily, such as Monterey Jack, Colby Jack, Pepper Jack, and Gruyere cheese (so decadent!).

More Easy Instant Pot Recipes You’ll Love

If you like this simple recipe, we think you’ll love these other recipes…

• Instant Pot Chicken Parmesan Sliders
• Instant Pot Beef Stew
• Instant Pot Tomato Soup
• 4-Ingredient Instant Pot Spaghetti
• Instant Pot Potato Soup

P.S. If you’re wondering the best way to clean your pot after making this dish, follow these instructions from Clean Mama.

This super easy recipe is a perfect, no fuss weeknight meal and makes enough to serve an army. Plus, it’s a little healthier than traditional mac and leftovers make a Great Packed Lunch Idea for Kids!