Creamy Instant Pot Mac and Cheese (No Roux!)

Creamy mac and cheese is even easier to make when you don’t have to boil the pasta or make a separate cheese sauce. Everything starts right in the Instant Pot, then the milk and cheese are stirred in after pressure cooking for a creamy sauce without making a roux.

I use a combination of sharp cheddar and Gruyère because the cheddar gives it that classic mac and cheese flavor while the Gruyère makes the sauce a little richer. The whole recipe is ready in about 20 minutes, so it works for an easy dinner or as a side dish when you need something quick.

You can serve it straight from the Instant Pot, or add the buttery breadcrumb topping and broil it for a few minutes if you want that golden, baked mac and cheese finish.

It also comes in handy around the holidays because it doesn’t take up space on the stovetop or in the oven unless you decide to add the breadcrumb topping.

Why This Recipe Works

• No roux needed. The pasta cooks right in the Instant Pot, and the starchy cooking liquid helps the cheese sauce come together.
• Everything starts in one pot. There’s no separate pot for boiling the pasta or saucepan for the cheese sauce.
• Ready in about 20 minutes. The pasta pressure cooks for only 4 minutes before you stir in the milk and cheese.
• Serve it two ways. Keep it creamy and simple, or add the breadcrumb topping and broil until golden.

Ingredient Notes

You’ll find the full measurements in the recipe card below, but a few ingredients make a difference in the finished mac and cheese.

Elbow macaroni: Regular dried elbow macaroni works well here. The pasta cooks directly in the water, so there’s no need to drain it afterward.

Sharp cheddar: Sharp cheddar gives the sauce plenty of cheese flavor. I recommend buying a block and grating it yourself if possible.

Gruyère: Gruyère melts smoothly and gives the sauce a richer flavor. It works really well with the sharper cheddar without overpowering it.

Whole milk: Start with ½ cup, then add more as needed after the cheese melts. This makes it easy to adjust the sauce depending on how creamy you like your mac and cheese.

Panko topping: The breadcrumb topping is completely optional. I use panko, melted butter, cheddar, and Parmesan when I want a crunchy baked-style finish.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Instant Pot Mac and Cheese

Add the macaroni, water, and butter to the Instant Pot and pressure cook on high for 4 minutes.

As soon as the cooking time ends, quick release the pressure. You don’t want the pasta sitting under pressure longer than necessary because it can continue cooking and become too soft.

Stir in ½ cup of milk, then add the freshly grated cheddar and Gruyère gradually, stirring well between each addition.

At first, the sauce may look a little thinner than you expect. Give the cheese time to melt and the pasta a minute or two to absorb some of the remaining liquid before adding more milk.

Once everything is creamy, season with salt and pepper to taste.

You can serve it right away or transfer it to a baking dish, add the breadcrumb topping, and broil until golden and bubbly.

Should I Use Pre-Shredded Cheese?

Freshly grated cheese is my first choice for this recipe because it melts more smoothly into the sauce.

Pre-shredded cheese can work in a pinch, but it usually contains anti-caking ingredients that can make the sauce slightly less smooth. For the creamiest texture, grate the cheddar and Gruyère from a block.

Optional Breadcrumb Topping

If you like baked mac and cheese with a crispy top, the breadcrumb topping only takes a few extra minutes.

Mix panko with melted butter, shredded cheddar, and Parmesan, then spread it over the finished mac and cheese in a baking dish.

Broil for about 4–5 minutes, watching closely, until the top is golden and bubbly.

If you’re making this on a busy weeknight, you can skip this step completely and serve the mac and cheese straight from the Instant Pot.

What to Serve With Mac and Cheese

Mac and cheese can be served as a main dish or alongside an easy protein. It goes especially well with chicken, burgers, Air Fryer Kielbasa, pulled pork, or ribs. For a heartier comfort-food dinner, it would also pair well with my Instant Pot Mississippi Pot Roast.

For something lighter on the side, add roasted broccoli, green beans, or a simple salad. The fresh vegetables help balance out the rich, creamy cheese sauce.

This is also a great recipe to make for Thanksgiving or other holiday meals since the Instant Pot keeps the stovetop free and, if you skip the breadcrumb topping, you don’t need to use the oven either.

Make Ahead and Reheating

Mac and cheese is creamiest when it’s freshly made, but leftovers reheat well.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

When reheating, add a splash of milk and stir well. The pasta will absorb more of the sauce as it sits in the refrigerator, so the extra milk helps bring back the creamy texture.

For larger portions, you can reheat it gently in the oven or on the stovetop, adding milk as needed.

If you make this Instant Pot Mac and Cheese, I’d love to hear how it turned out! Leave a comment and rating below.

RECIPE