Instant Pot Mac and Cheese

wooden spoon taking a spoonful of mac and cheese topped with breadcrumb

Course: Side Dish

Cuisine: American

Prep Time: 6

Cook Time: 10

Servings: people

Calories: 477kcal

Author: Quynh Nguyen

This Instant Pot mac and cheese is creamy, cheesy, and ready in about 20 minutes. Made with tender pasta, melty cheddar and Gruyère, and an optional crispy breadcrumb topping, it’s an easy comfort food favorite for busy nights.

Print Recipe

Ingredients

For the Mac and Cheese:

1 pound dried elbow macaroni (16 oz)
4 cups water
1 tablespoon unsalted butter
3 cups sharp cheddar cheese freshly grated
1 cup gruyere cheese shredded
½ to 1 cup whole milk (adjust to your desired creaminess)
salt and pepper, to taste

For the Breadcrumb Topping:

¾ cup panko breadcrumbs
2 tablespoons melted butter
½ cup shredded cheddar cheese
½ cup grated parmesan cheese

Instructions

Cook the Pasta: Add macaroni, water, and butter to the Instant Pot. Seal the lid and set to [Pressure Cook] (or Manual) on high for 4 minutes. When done, quick release the pressure.
Add the Cheese: Open the lid. Stir in ½ cup of milk, then gradually mix in cheddar and Gruyère, 1 cup at a time, stirring between each addition. Add more milk until it reaches your desired level of creaminess. Season with salt and pepper to taste.
Assemble and Broil: Transfer the mac and cheese to a 9x13-inch oven-safe baking dish.
Make the Topping: In a bowl, mix panko, melted butter, cheddar, and Parmesan. Spread evenly over the mac and cheese.
Finish Under the Broiler: Broil for 4–5 minutes, or until golden and bubbly. Watch closely!
Serve Warm: Best enjoyed fresh out of the oven!

Notes

Freshly grated cheese melts more smoothly and gives the creamiest texture.
Don’t worry if the sauce looks thin at first. The pasta will continue absorbing liquid as it sits.
Whole milk works best for a rich, creamy sauce.
For a baked mac and cheese feel, broil with breadcrumbs and extra cheese for a few minutes until golden.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of milk when reheating to loosen the sauce.

This recipe was tested with a 6-quart Instant Pot DUO.

Nutrition