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+ servings

Instant Pot Macaroni and Cheese

Pardon me while I drown myself in this bowl of Mac and Cheese. Like, please don't judge me. I won't judge you. ;)
Prep Time5 minutes
Cook Time6 minutes
Servings - 4 servings


  • 1 lb. small shell pasta noodles
  • 3 cups chicken stock
  • 1 Tbsp Dijon mustard
  • 1/2 cup water
  • 4 Tbsp butter
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese
  • 2 cups shredded mild cheddar cheese
  • 1 cup grated Parmesan cheese
  • Cracked pepper as garnish
  • Side salad or veggies


  • Whisk together the chicken stock and Dijon mustard in the Instant Pot insert. Add the pasta noodles, then add water so that the pasta noodles are covered. Press the noodles into the liquid. If needed, add 1/2 cup more water to cover all the noodles.
  • Set to Sealing.
  • Cook on Manual, High Pressure for 6 minutes.
  • Quick Release.
  • There might be a little liquid remaining, but it will thicken up as it evaporates and as the cheese sauce is made.
  • Stir in the butter, until melted. Pour in the heavy cream and mix it well. Add the shredded cheeses and grated Parmesan cheese and gently stir it in and incorporate, until creamy cheese sauce forms.
  • Serve Instant Pot Macaroni and Cheese with cracked pepper on top and favorite veggies or salad.


This makes 4 hefty main course servings, or 8 side dish servings.