Instant Pot Macaroni and Cheese makes homemade mac and cheese easy. Throw out that box and make it homemade!
Homemade macaroni and cheese is so easy to make in the Instant Pot. If you have have never made mac and cheese in your Instant Pot, you need to try it.
This recipe is an easy five ingredient recipe. It makes homemade macaroni and cheese so easy. You may never eat the boxed kind again.
One of the great things about macaroni and cheese is that it can be a main dish or a side dish.
Growing up macaroni and cheese was always a main dish. It was the meal. We might have some fruit or vegetables on the side, but the mac and cheese was the main part of the meal.
It wasn’t until I moved to Oklahoma that I realized that many people eat it as a side dish. I had no idea that people in Oklahoma and in the southern part of the U.S. consider it as a side dish.
In Oklahoma you often see it as a side dish to BBQ, hamburgers, chicken, and even at Thanksgiving.
My favorite way to serve it is as a main dish because it is an inexpensive filling main dish to serve. Add some fruit or a salad and you have a simple meal that kids and adults love.
There are so many ways to cook macaroni and cheese.
I have seen quite a few versions for making macaroni and cheese in the Instant Pot, but since we love my rice cooker macaroni and cheese, I decided to just take that basic recipe and adapt it for the Instant Pot.
The results were delicious!
My secret for the best Instant Pot macaroni and cheese is an ingredient that most recipes don’t have, but I think adds a ton of flavor. I use it in my rice cooker mac and cheese and it also works well in this recipe.
What do I need to make Instant Pot Macaroni and Cheese?
- macaroni or gluten free macaroni
- chicken broth
Can I make Instant Pot Macaroni and Cheese with gluten free pasta?
Yes, you can make it with gluten free pasta. I have make it with gluten free pasta all the time and it works great.
What Instant Pot do I use?
This is the Instant Pot that I have. I love it!
- 1 can (14 ounce) chicken broth
- 2 cups uncooked elbow macaroni, use gf pasta for a gluten free version
- 3/4 cup milk
- 2 cups shredded cheddar cheese ( I like a cheddar/jack blend)
- 1 tablespoon butter
- Place macaroni and broth in the Instant Pot.
- Place the lid on. Lock in place and set to sealing.
- Cook for 5 minutes using the manual setting.
- Quick release the steam.
- Stir in the milk, cheese, and butter.
- Stir until combined and the cheese and butter are melted. I like to place the lid back on for a couple of minutes to help the cheese melt and the pasta thicken slightly, but you don't have to do this.
- Serve and enjoy!
You can use water in place of the chicken broth, but the chicken broth gives it a lot of extra flavor that we love.
Amount Per Serving: Calories: 296Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 335mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 14g