Instant Pot Macaroni and Cheese – Easier Than Boxed!

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This super easy instant pot macaroni and cheese is the best version you’ll ever eat! It’s delicious and can be made healthier by adding vegetables and ham. Kids and adults love it – your children will be begging for this yummy instant pot mac and cheese for dinner every night.

We love homemade macaroni and cheese at our house, but making the sauce from scratch always was a bit of pain.

Not anymore!

One of our top ten instant pot recipes is this super easy macaroni and cheese.  No stirring, no boiling, and no warming up the stove!

This recipe has become a huge favorite at our home, and it’s a much healthier alternative to boxed macaroni and cheese!

(It’s actually easier than boxed macaroni and cheese because you don’t have to keep the noodles from boiling over!)

Instant Pot Macaroni and Cheese

Put 4 cups of water into the Instant Pot with a pound of elbow macaroni.  (You may want to add a tablespoon or two of butter, but keep in mind that if you do a quick-release, the steam will be a bit messy.)

Set to “Manual” for four minutes and do a quick-release of the pressure.

After de-pressurizing, mix in 4 oz of cream cheese and 16 oz of shredded cheese (we like sharp cheddar, but you may want to experiment with different flavors.)

Lastly, add in 1 cup of whole milk.  Stir everything together until cheeses are melted.

At this stage, we like to add in a bag of frozen vegetables we’ve cooked in the microwave (broccoli, cauliflower, and/or carrots.)  We also like to add in some diced ham as well, if convenient.

The Short Version

Here’s the quick-reference version of this instant pot macaroni and cheese.

• 4 cups water in pot
• Add 1 lb elbow macaroni noodles
• “Manual” 4 minutes
• Mix in 4 oz cream cheese, 16 oz shredded cheese, 1 cup milk

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