Is there anything better than an ooey-gooey bowl of mac and cheese? Yes! An ooey-gooey bowl of mac and cheese made from scratch in an Instant Pot. Homemade mac and cheese is miles above the kind you buy in the store. It’s fresh, cheesy, and creamy. It’s the classic comfort food you know and love, only better!
Why use the Instant Pot for mac and cheese
When you use an Instant Pot for your mac and cheese, you keep the cheesy flavor, but you cut down on the cooking time considerably! From start to finish, your Instant Pot macaroni and cheese can be ready to eat in less than thirty minutes.
Using an Instant Pot to make your mac and cheese also cuts down the steps in your recipe. No draining or rinsing required here!
Instant Pot mac and cheese ingredients
This Instant Pot macaroni and cheese is super simple to make and only requires a handful of ingredients. To make it, you’ll need:
The Noodles
We use whole wheat elbow noodles—we like the added nutrition of the whole wheat.
If you want to make this gluten-free, you can use gluten-free elbow noodles or chickpea elbow noodles. These substitutes will change the cooking time:
- If you choose gluten-free noodles, pressure cook for one minute, natural release for one minute, then vent release the remaining pressure.
- If you choose chickpea noodles, pressure cook for two minutes, natural release for two minutes, then vent release the remaining pressure.
The Cheese
This recipe calls for shredded cheddar cheese and mozzarella. While we are usually all for a shortcut, bagged, pre-shredded cheeses don’t work well for Instant Pot mac and cheese.
Wholefully Protip
For a super creamy cheese, use a good quality aged sharp cheddar cheese and shred it yourself. The higher the quality of the cheese, the creamier and more flavorful your cheese sauce will be. Avoid pre-shredded cheeses because they can leave your sauce feeling gritty.
The Liquid
Chicken broth lends more flavor to the noodles than cooking them in water. The broth is just enough cooking liquid to be absorbed by the noodles.
At the end, you’ll stir in some butter and whole-fat coconut milk to bring the cheesy sauce together. Don’t skimp on the fat in the coconut milk—it gives the mac and cheese its creaminess!
Wholefully Protip
This recipe uses coconut milk because it’s super creamy and works well in the cheese sauce without curdling like dairy milk would. It won’t make the mac and cheese taste like coconut, but if you’re sensitive to the coconut flavor, you can dilute the taste by swapping half the coconut milk for whole milk.
How to make this homemade mac and cheese recipe
Making this Instant Pot mac and cheese recipe couldn’t be simpler.
- Add your pasta, broth, and spices to the pot, and give it a good stir. Set the venting knob to “sealing,” and let it pressure cook for seven minutes.
- While the elbow macaroni is cooking, shred the cheddar cheese.
- Quick-release the venting knob and add in the butter, mixing until melted. Add half of the cheese and milk, and stir until the cheese is fully melted.
- Add the remaining cheese and milk, and stir until melted. That’s it!
Wholefully Protip
Want to add a little spice to your mac and cheese? Serve it with a dash of hot sauce to add a little heat!
How do I reheat this mac and cheese?
Stored in an airtight container, homemade macaroni and cheese leftovers will last three to five days in the fridge. During this time, the starch in the noodles will absorb the sauce, making it less creamy and much thicker the next day. The secret to getting around this is to add a tablespoon of milk to every cup of mac and cheese at reheating time. This replenishes the lost moisture and revives your creamy mac and cheese.
To reheat your Instant Pot macaroni and cheese in the microwave:
- Place mac and cheese in a glass container and add a tablespoon of milk—or half-and-half—to each cup of the noodles.
- Cover loosely with a lid or inverted plate.
- Heat on high for one minute, stir, then continue heating in 30-second intervals until warm.
To reheat in the oven:
- Preheat the oven to 350°F and place mac and cheese in an oven-safe container.
- Add a tablespoon of milk or half-and-half for each cup of noodles and stir.
- Loosely cover the dish with aluminum foil and bake for 20-30 minutes.
FAQ
You can, but it may separate a bit. Allow your macaroni and cheese to cool fully before separating it into the portion size you want. You can freeze it in a zip-lock bag, flattening it for easier storage in your freezer. You can also use glass or plastic freezer-safe containers. Frozen macaroni and cheese will last up to 18 months in the freezer.
Rotisserie chicken or leftover chicken is a great addition to give your mac and cheese some more staying power!
Swap out the chicken broth for vegetable broth or even water, and you’ll be good to go!
Instant Pot Mac and Cheese Recipe
This Instant Pot mac and cheese is rich, gooey, and creamy. All the flavor of cheesy mac and not the slightest bit of effort.
Ingredients
- 16 oz uncooked whole-wheat elbow noodles (see Notes for gluten-free options)
- 4 cups low-sodium chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 3 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup full fat coconut milk
Instructions
- Add dry noodles, broth, garlic powder, onion powder, and salt to the Instant Pot. Stir, then place the lid on the pot and set the venting knob to “sealing.” Pressure cook on high for 7 minutes.
- Quick-release the pressure by turning the venting knob to “venting.” When the pin drops and all pressure is released, open the lid and add the butter. Stir until melted.
- Add about half the cheese and 1/2 cup of coconut milk, stirring continuously until melted. Add the other half of the cheese and another 1/2 cup coconut milk and stir continuously until well combined. Serve!
Notes
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 568Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 64mgSodium: 570mgCarbohydrates: 54gFiber: 8gSugar: 1gProtein: 27g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
