Instant Pot Macaroni and Cheese {5 Minute Recipe!}

Ingredients

• 454 g (16 oz)uncooked elbow macaroni
• 946 ml (4 cups)chicken broth or water
• 28 g (2 tablespoons)butter
• 5 ml (1 teaspoon)hot pepper sauce
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)salt
• 340 g (3 cups)medium cheddar cheese, freshly shredded
• 237 ml (1 cup)half-and-half, milk or evaporated milk

Instructions

1. 1

   Add ingredients

   Put the macaroni, chicken broth, butter, hot pepper sauce, garlic powder and salt into the Instant Pot.

2. 2

   Cook under pressure

   Cover the pot and set it to cook at high pressure for 4 minutes.

3. 3

   Release pressure

   When cooking is complete, use the quick-release method to release the pressure.

4. 4

   Stir in dairy

   Stir in the half-and-half, then add the cheese and stir until creamy. Taste and adjust the seasoning if needed.

What is Instant Pot macaroni and cheese?

Macaroni and cheese is a familiar American comfort food built around pasta and a rich cheese sauce. This version uses a pressure cooker to cook the macaroni in broth, then finishes it with dairy and cheddar.

The one-pot method keeps the pasta and its cooking liquid together, while freshly shredded cheese melts into the creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 453 calories, 19g protein, 45g carbs, 21g fat.

The macaroni supplies most of the carbohydrates, while cheddar and half-and-half contribute much of the fat and some of the protein. Chicken broth, cheese and salt also contribute to the sodium. Serve a portion with vegetables or salad to add freshness and balance the plate.

Choosing the ingredients

Pasta: Elbow macaroni is the shape specified here and works well for catching the sauce. Use it uncooked, as the recipe is designed around pressure cooking the pasta directly in the pot.

Cheese: Medium cheddar gives the dish its savoury, familiar flavour. Shred it fresh so it can be stirred into the hot pasta smoothly.

Liquid: Chicken broth adds savoury depth, while water is the listed alternative. Half-and-half makes the finish richer; milk or evaporated milk can be used instead.

Getting the pressure-cooking step right

Even distribution: Add the macaroni, broth, butter, hot sauce and seasonings to the pot as directed. Make sure the lid is closed before setting high pressure for 4 minutes.

Quick release: Release the pressure once cooking has finished. Take care around the escaping steam and follow your Instant Pot's instructions for quick release.

Stirring in the cheese

Dairy first: Stir in the half-and-half before adding the cheddar. This helps loosen the pasta and gives the cheese a creamy base to melt into.

Texture: Stir until the cheese is melted and the mixture looks creamy. Taste at the end and adjust the seasoning if needed.

Timing and serving

The stated total time is 9 minutes, including 4 minutes at high pressure. The pressure cooker also needs time to come to pressure and release it, so allow for that as part of the cooking process.

Serve it hot as a main or alongside vegetables or a simple salad. The mild, cheesy flavour also works well as a side for a roast or grilled meal.

Making it your own

Seasoning: The hot pepper sauce adds a little warmth, and the garlic powder brings savoury flavour. Taste before serving, then adjust the seasoning to suit your preference.

Add-ins: The dish is easy to customise once the cheese is stirred through. Keep additions modest so they do not overwhelm the sauce or make the pasta difficult to stir.

Recipe notes & tips

• Use freshly shredded cheddar for an even melt.
• Measure the broth carefully so the pasta has the recipe's specified cooking liquid.
• Use the quick-release method as soon as the pressure-cooking cycle finishes.
• Stir in the dairy before adding the cheese.
• Taste the finished pasta before adding more salt, especially if using salted broth.

Variations

• Use water: Swap the chicken broth for water for a milder flavour.
• Choose another dairy: Use milk or evaporated milk in place of half-and-half.
• Increase the heat: Add extra hot pepper sauce to taste.
• Try another cheese: Replace some of the cheddar with another good-melting cheese.
• Add vegetables: Stir in cooked vegetables after the cheese has melted.

Common mistakes to avoid

• Using pre-cooked pasta: Start with uncooked macaroni as specified so it cooks under pressure.
• Skipping the quick release: Release pressure when cooking ends, following the appliance instructions.
• Adding cheese too early: Stir in the dairy first, then add the cheddar.
• Using large cheese pieces: Shred the cheddar so it melts readily into the pasta.
• Over-seasoning: Taste the finished dish before adding extra salt, as broth and cheese can be salty.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in the microwave or in a saucepan, stirring as needed; add a splash of milk if the pasta has thickened.

Frequently asked questions