Macaroni and Cheese
By :Coco Morante
Print Recipe
This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.
Votes: 75
Rating: 4.52
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Chicken Broth, Pasta
Prep Time 5 minutes
Cook Time 6 minutes
Servings
8 servings
Ingredients
  • 1 pound elbow macaroni
  • 4 cups chicken broth or vegetable broth, low sodium
  • 3 tablespoons unsalted butter
  • 12 ounces sharp Cheddar cheese shredded, 3 cups tightly packed
  • 1/2 cup Parmesan cheese shredded, about 2 ounces
  • 1/2 cup sour cream
  • 1 1/2 teaspoons yellow mustard
  • 1/8 teaspoon cayenne pepper
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Chicken Broth, Pasta
Prep Time 5 minutes
Cook Time 6 minutes
Servings
8 servings
Ingredients
  • 1 pound elbow macaroni
  • 4 cups chicken broth or vegetable broth, low sodium
  • 3 tablespoons unsalted butter
  • 12 ounces sharp Cheddar cheese shredded, 3 cups tightly packed
  • 1/2 cup Parmesan cheese shredded, about 2 ounces
  • 1/2 cup sour cream
  • 1 1/2 teaspoons yellow mustard
  • 1/8 teaspoon cayenne pepper
Votes: 75
Rating: 4.52
Rate this recipe!
Instructions
  1. Combine the macaroni, broth, and butter in the Instant Pot.
  2. Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.  Perform a quick release by moving the Steam Release to Venting.
  3. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve. 
Recipe Notes

Optional:

  1. If you like, finish the macaroni and cheese under the broiler for a crispy topping.
  2. Transfer to a 3-quart flameproof baking dish, sprinkle evenly with 1 cup panko bread crumbs, and then broil for just a few minutes, until the bread crumbs are golden brown.
52 replies
  1. Kasper1042
    Kasper1042 says:

    Supe quick and easy, made without the sour cream, mustard and cayenne peoper though. Also added mozzarella cheese too!

  2. Ohbobobo
    Ohbobobo says:

    Quick and easy. Super cheesy- will use less next time and will omit the mustard completely. Otherwise this is a keeper!

  3. Bekkahm
    Bekkahm says:

    Made this today and my husband said “you could just keep eating that until you get sick!” Definitely a hit here!

  4. Ashuul
    Ashuul says:

    Amazing. Didnt think mustard would fit but you barely notice its there. On a scale of one to 10, I’d make this again!

  5. JM
    JM says:

    This was pretty good! Very easy to make. I did use the panko, was slightly dry, but reheated the next day in the microwave it was great!

  6. DJ83
    DJ83 says:

    Not bad. Love how creamy it is. I may cut back on the mustard next time. But great recipe if you are in a hurry. Took no time at all.

  7. Khalko
    Khalko says:

    This is a great recipe as it is, or you could easily modify to your own. I sauted onions first thrn followed the rest of the recipe exactly.

  8. ChristineDickau
    ChristineDickau says:

    For some reason it had a burnt taste to it , dont know what i did wrong ?? But otherwise it was delicious

  9. cklayum
    cklayum says:

    Made with modifications: used rigatoni pasta, left out sour cream, mustard & cayenne. Used only 2 c shedded cheese: cheddar & mozarella. Also used 1/2 c heavy cream. Very good!

  10. Cate756
    Cate756 says:

    Fantastic!!! I exchanged the cheddar for 14 oz of smoked gouda, added 3/4 cup of parm cheese, used dijon mustard instead of yellow mustard, and added 2 cups of frozen diced ham in the first step. It was oozy-cheesy deliciousness!

  11. Upnorthheather
    Upnorthheather says:

    Halted the recipe and shortened cooking time to 5 minutes for my 3 quart Pot. Yummy!! Unbelievably easy… not sure I’ll ever buy “the blue box” again.

  12. Calestra
    Calestra says:

    Really good and super easy. I subbed mustard powder for actual mustard and added a splash of sherry.
    I cut it in half and it cooked just fine on 6 minutes.

  13. keagan18@gmail.com
    keagan18@gmail.com says:

    The mac and cheese was a tasty morsle in my mouth. The cheese and the cayenne pepper blended together as if two nations who had been warring for centuries finally made peace. The sour cream was their treaty and the mustard was their banner. 10/10 would recommend.

  14. ClarMitchell
    ClarMitchell says:

    First recipe I attempted with my instant pot! Absolutely delicious! The pasta came out perfectly tender and the sauce was very flavourful. Will make again.

  15. Dhan825
    Dhan825 says:

    Make this quite often. Any pointers on how long to cook if I am doubling the amount of pasta.

  16. Aleahball
    Aleahball says:

    Turned out amazing. The little kick at the end is great not to much and yet not enough for kids to notice.

  17. LisaBradyQVC
    LisaBradyQVC says:

    This was my first recipe in the Instant Pot. So, having cooked and managed restaurants for years I can never just make a recipe as is. I followed everything except I did not add all the ingredients. This was so easy and so fast and so delicious… i could not believe it!! HA! Quite honestly, the best Mac and Cheese I ever had!! Love my Instant Pot!!!

  18. Instant Pot
    Instant Pot says:

    Keep in mind pasta does expand. You may wish to cut the recipe in half but use the same amount of time to cook.

  19. Sanjnapatyal
    Sanjnapatyal says:

    Hi all, I don’t like Parmesan cheese is there something else i can use in its place ?
    Thank you !

  20. Wierdcobra
    Wierdcobra says:

    Made this as my first recipe after I pressure cooked some potatoes that I’m cooling to make cream of potato soup. I followed this except I left out the mustard and the Cayanne pepper (hubby hates mustard and I didn’t feel like anything spicy at the moment) but I added a pinch of salt and pepper when mixing all the ingredients. This was my three best Mac and cheese. I think next time I’ll just use one of the 8 ounce bags of shredded cheese instead of using a full 12 ounces (a bag and a half).

  21. Lconnors
    Lconnors says:

    It was very good. Do you know if I made it abead of time, how it would reheat the next day? Dont want it to dry out when I reheat it. Any suggestions would be appreciated.

  22. Nif
    Nif says:

    Easy to make and worked great even without the sour cream. I highly recommend the breadcrumbs, cooked in a bit of butter. We’ll make it again!

  23. Fotobug4
    Fotobug4 says:

    Noodles werent done in 6 minutes and didnt notice until I out the remaining ingredients in the pot. So I did another manuel for 6 more minutes and they were done and delicious.

  24. Palmers83
    Palmers83 says:

    Absolutely delish! I’m not a big fan of mustard, so there was a little concern, was still good. We added Club cracker crumbs and baked it for a few.

  25. emaxon
    emaxon says:

    This was excellent! I was worried the pasta would over cook and be mushy but it was the exact right amount of time. I used medium cheddar cheese instead if sharp and it was perfect! Also, I used 1 tsp of chicken base per cup of water instead of chicken broth. Worked very well! This is my new go-to recipe for mac & cheese.

  26. morganwalpole
    morganwalpole says:

    I had to add more liquid to the noodles when it was done and recook for a bit longer. I added more liquid the second time i made it and it was great! Very good recipe.

  27. OstieMama
    OstieMama says:

    Wow! This is delicious. The noodles were cooked perfectly. Just enough liquid left in the pot to make a creamy, tasty sauce when the rest of the ingredients are added. The whole family loved it!

  28. Tam8261
    Tam8261 says:

    Only the second dish I’ve made in my Instant Pot, and it was an instant hit! I paired it with leftover pulled pork (also made in the Instant Pot earlier in the week). I skipped the sour cream and used 1/4c heavy cream instead. Also skipped the seasoning and used extra sharp cheddar and a bit of freshly ground black pepper.

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