Kitchen notes · a little help before you start
Instant Pot Mac and Cheese
A bowl of creamy mac and cheese is a welcome answer to a serious cheese craving. Cheddar and Colby Jack give these elbows plenty of flavor, with a hint of smoked paprika in the background. Each spoonful has that soft, saucy texture that makes another bite tempting.
- Prep
- 5 min
- Total
- 9 min
- Original yield
- Serves 8
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Press the pasta down, then leave it alone
Make sure the elbows are under the liquid, but don't stir everything together before cooking. A gentle press is enough and keeps the pasta set up the way the recipe wants it.
2. Venting may sputter
This one is starchy, so quick release can be messy. Move the valve carefully, and use the paper towel trick from the directions if you want to catch any splatter around the vent.
3. Don't drain the pot
A little liquid left after pressure cooking is expected. Leave it there, because it helps the cream and melted cheese turn into a smooth sauce instead of a dry, clumpy one.
Get to know the ingredients
Use dried elbow pasta
The timing is built for dried elbow pasta added straight to the pot. Press it under the broth and water before sealing so it cooks evenly in the liquid.
Pick the cheddar you like
Mild, medium, or sharp cheddar all fit here, so use the one you enjoy eating. Add it gradually at the end, stirring after each handful so it melts into the cream.
Heavy cream finishes the sauce
The cream goes in after the lid comes off, before the cheese. You may need a little more or less depending on the cheeses, so stir and let the sauce come together.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Instant Pot Mac and Cheese
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
After the cheese has melted, give the mac and cheese a minute if it looks loose. It thickens as it sits. Taste at the end and adjust the seasoning if it needs it.
A little more help as you go
Turn the pot off promptly
Once the pressure has released and the lid is off, switch the Instant Pot off. The pasta is already cooked, and leaving heat on can push it past where you want it.
Add the cheese in small rounds
Dumping all the cheese in at once makes stirring harder. A handful or so at a time gives each addition a chance to melt before the next one goes in.
A few questions you might have
Can I skip the hot sauce?
Yes. It's listed as optional, so leave it out if you don't want it. The pasta still cooks with the broth, water, butter, salt, and seasonings.
Should I drain the liquid after pressure cooking?
No. Some liquid left in the pot is part of the plan. Stir the cream and cheeses into it so the sauce turns creamy and smooth.
Why turn the Instant Pot off before adding the cream and cheese?
Turning it off helps keep the pasta from overcooking while you stir in the cream and cheese. The residual heat is enough to melt everything into the sauce.
Can I use other cheeses?
Yes. Gruyere, Gouda, Fontina, Mozzarella, Monterey Jack, Colby or all cheddar can be used because they melt well. You may need a little more or less cream.
What if the sauce looks too thin at first?
Let it sit for a minute or so before changing anything. The mac and cheese thickens as it stands, then you can taste and adjust the seasoning if needed.
Any more cooking tips?
Other cheeses may be used - Gruyere, Gouda, Fontina, Mozzarella, Monterey Jack, Colby, or all Cheddar. These are all good melting cheeses and will give you a smooth sauce. You may need slightly more or slightly less heavy cream. Prep time does not account for the time your pot takes to come up to pressure or the time it takes to stir your cheese/cream into a sauce. These will vary a bit from individual to individual. For reference - my pot took about 10 minutes to come up to pressure and it took about 2 minutes to turn into a creamy cheese sauce.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thechunkychef.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
