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Instant Pot Mac and Cheese

Instant Pot Mac and Cheese

  • Yield: 4-6 servings
  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
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  • 1 lb Small elbow macaroni
  • 4 tbsp Unsalted butter
  • 3 cups Water
  • 2 1/4 tsp Ground mustard
  • 2 tsp Kosher salt
  • 1/2 tsp Onion powder
  • 1/2 tsp Ground black pepper
  • 1/4 tsp Ground cayenne pepper
  • 4 oz Cream cheese, cubed
  • 3/4 cup Whole milk
  • 8 oz Cabot Seriously Sharp Cheddar, grated or shredded
  • 8 oz Cabot Monterey Jack, grated or shredded


  1. Place the macaroni, butter, water, ground mustard, kosher salt, onion powder, black pepper and cayenne pepper in the bowl of the Instant Pot. Stir to combine well.
  2. Secure the lid and make sure the vent is set to “sealing”.
  3. Select “Manual” and set pressure to “HIGH” for 4 minutes. When the 4 minutes is up, quick release the pressure by flipping the vent to “VENTING”. Set Instant Pot to “KEEP WARM”.
  4. Open the lid and add the cream cheese. Gently stir it in until the cream cheese is melted.
  5. Add the milk, Seriously Sharp Cheddar and Monterey Jack and continue stirring until all of the cheese is melted and smooth.
  6. Serve immediately.


Recipe adapted from