6-Ingredient Instant Pot Mac and Cheese
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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:
- Whole wheat elbow pasta – I prefer whole wheat because it’s healthier but the kids will never know.
- Shredded cheddar cheese
- Yellow mustard – Just a little bit for a background flavor that makes you go “hmm, what is that?” (in a good way).
- Butter
- Milk – I tested this with 2% milk.
- Half and half
You’ll also need some salt and pepper out of the pantry and water from the tap.
Cooking Tip
If you shred your own block of cheese, it will melt more evenly than the pre-shredded kind from the store. Here’s how to shred your own cheese
Instant Pot Cooking Times Chart
After testing hundreds of Instant Pot recipes, we have honed in on the best timing and methods for cooking different types of meals in the Instant Pot.
Step-by-Step Instructions
- Add pasta, butter, mustard, salt, pepper, and water to the pot and stir.
- 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.)
- 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.
- 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!
What to Serve with Instant Pot Mac and Cheese
Serve up some of these simple, healthy, and kid-friendly dishes with your mac for a well-rounded dinner.
You might also like a simple green salad with Honey Dijon Vinaigrette, veggie sticks with hummus, or Maple Glazed Carrots.
Recipe FAQs
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!).
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.
We Know Instant Pot Recipes!
Did you know that our second cookbook, From Freezer to Cooker, is filled entirely with Instant Pot and slow cooker recipes?! We tested 100s of recipes over the years and can confidently say that you can trust this mac and cheese recipe, along with all our other Instant Pot recipes on Thriving Home.
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!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Instant Pot Mac and Cheese
This mac and cheese recipe takes just minutes to pull together, dirties only one pot, and tastes creamy and delicious!
Ingredients
- 1 pound whole wheat elbow pasta
- 3 tablespoons salted butter
- 1 teaspoon yellow mustard
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 4 cups water
- 3/4 cup whole milk
- 1/3 cup half and half
- 3–4 cups shredded Colby Jack or Cheddar cheese (or Gruyere for something fancier!) (Here’s how to shred your own cheese.)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add pasta, butter, mustard, salt, pepper, and water to the pot and stir.
- 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.)
- 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.
- 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!
Notes/Tips
- If you shred your own block of cheese, it will melt more evenly than the pre-shredded kind from the store. Here’s how to shred your own cheese
Winner!
★★★★★
We think so too! Thank you for taking the time to leave a review.
Easy and the whole family loves it. How could you ask for more?
★★★★★
Thanks for the feedback, Alicia. Appreciate it!
Sadly our family wasn’t a fan. Followed the recipe but was told it was bland.
Did like the ease of the instapot pasta though.
★★
Sorry it didn’t work for you! You can always season with more salt and pepper at the end or use a spicier cheese like pepper jack if your people like spice. I tried to keep this one kid-friendly. đŸ™‚
My kids love it as is. I do to but sometimes add a little sprinkle if cayenne
or other spices to mine. Substituting some different cheeses you prefer could also be a great option.
It was creamier than most homemade recipes but it was a bit bland for my husband and I. The kids ate all of theirs. We may try some of the added ingredients listed in the comments next time.
★★★★
Absolutely feel free to jazz it up for your fam! I created this to be pretty kiddo-friendly, but add in more salt, pepper or some cayenne or hot sauce to your liking. You could also use pepper jack cheese.
Absolutely delish….I couldn’t locate my instant pot, so I went old school and boiled the pasta. I used a 100% plant based protein elbow with all your ingredients and đŸ¤©â€¦.I can’t wait for my 13 month old to try this tomorrow. Plan on freezing the rest in silicone cups. Great ideađŸ¥³
★★★★★
Wahoo! Glad it worked great for your family.
We LOVE this mac & cheese! Do you know if it would freeze well for individual portions later on? I don’t want to waste my extra half and half before it goes bad.
I think this could work, but I haven’t tested it so I’m not 100% sure. Be sure to undercook the pasta little, though. Freezing can soften pasta even more.
Looks delicious! I am using whole wheat pasta, like the recipe calls for. Your pictures look like you used regular (not whole wheat) pasta. Does the cooking time formula work the same for whole wheat pasta? I am assuming so but wanted to check since the pictures didn’t show WW pasta.
Thanks!
I believe our photographer used half/half whole wheat. I make mine exclusively with whole wheat and the timing is perfect.
If you use Gluten Free elbow instead, would the cooking time be shorter? Just wondering if whole wheat pasta takes more time.
I haven’t tested this recipe with gluten-free pasta yet, so I’m not sure. Sorry!
I use all types of gluten free pasta and never had a problem with it being mushy. I followed the directions she gave and it turned out great! Good luck
So glad to hear it Leeann! Thanks or taking the time to leave a comment.
I made a version of this, and it was so good! I used broth instead of water, dijon instead of regular mustard, omitted salt, and added a can of diced green chiles with the pasta water. I used sharp cheddar (half white, half yellow), grated romano, and added maybe 6oz of leftover marscapone at the end. Then I sprinkled aleppo pepper on it to serve. Creamy, spicy and interesting mac and cheese. Cheers!
★★★★★
Yum! Your changes sound delicious. Thanks for sharing, Kelly.
This was so delicious, simple, and fast. My kids just loved it. I am embarrassed to say I probably had at least 4 servings myself!
★★★★★
That’s great to hear! Thanks for the feedback, Katrina.
I made this, and it was delicious! Definitely will add to our family favorites ?
★★★★★
That’s so great to hear! Thanks for sharing, Cyra-Lea.