4.72 stars (14 ratings)
40 Comments »
Jump to Recipe Pin Recipe
This post may contain affiliate links. Please see our privacy policy for details.
The perfect Instant Pot Mac and Cheese recipe. A super short ingredient list with just 6 min in the pressure cooker! So easy, quick, and unbelievably creamy. SO SO GOOD.
I have been on a mac and cheese binge lately.
I particularly like to add broccoli to it when I can, here and here – you know, for added veggies and all. And then I sometimes like to make it on a sheet pan for those maximum crispy bits – because guys, who wants to share those crispy edges, right?
But sometimes you just need a classic, extra-sharp cheddar mac and cheese without any fuss or any babysitting.
Something you can make basically hands-free in just 6 minutes. And it’s super ideal if the pasta can cook with the rest of your ingredients.
Well, you guys are in so much luck because the Instant Pot will do all of this for you. Yes, the IP will cook your pasta, and the residual heat will melt all that cheesy goodness into that cream pool of heaven.
And we all know Thanksgiving is right around the corner so this will be all ready in your arsenal, not taking up any oven space at all.
Easy Instant Pot Mac and Cheese
Yield: 6 servings
Prep: 15 minutes minutes
Cook: 20 minutes minutes
Total: 35 minutes minutes
A super short ingredient list with just 6 min in the pressure cooker! So easy, quick, and unbelievably creamy. SO SO GOOD.
4.7 stars (14 ratings)
Print Recipe Pin Recipe Leave a Review
Ingredients
- 1 12-ounce package medium pasta shells
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- ½ cup heavy cream
- 1 ½ teaspoons Dijon mustard
- 8 ounces shredded extra-sharp cheddar cheese, about 2 cups
- ½ cup freshly grated Parmesan
Instructions
Add pasta, paprika, onion powder and garlic powder to a 6-qt Instant Pot®. Stir in 3 1/2 cups water; season with salt and pepper, to taste.
Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Select warm setting. Stir in heavy cream and Dijon until warmed, about 1 minute. Gradually whisk in cheeses until melted, about 2 minutes; season with salt and pepper, to taste.
Serve immediately.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Pin Recipe
posted on September 28, 2019under entree, instant pot, pasta
40 CommentsLeave a Comment »
Want to Save this Recipe for Later?
Enter your email below and we'll send it straight to your inbox! Plus, you can sign up to receive quick and easy weeknight dinners every week.
Leave a Reply
40 comments -
Darci — February 9, 2022 @ 5:13 PM Reply
I am going to make this for Super Bowl but I can’t find shell noodle. What would be the closest noodle to use? Macaroni? Would you think it would require the same amount of water as the shell?
-
StephKNY — December 27, 2021 @ 2:50 PM Reply
I got an instant pot for Christmas. Made this tonight and it was a big hit all around. I will be making it quite frequently. Thanks for the recipe.
-
Ree Ree — October 21, 2021 @ 3:39 PM Reply
Yes! I followed the recipe exactly and this was fantastic! Wouldn’t change a thing. This is a definite keeper. I love my instantpot and damndelicious!!!
-
Jackie — October 13, 2021 @ 1:15 PM Reply
I am planning on making this tonight but I have to use my InstPot for pulled pork. Can I make this on the stove? If so, do I need to alter any cooking directions?
-
Carla — September 21, 2021 @ 8:56 AM Reply
This looks amazing! Would a crock pot do the same, or similar at least? I have so many gadgets in my kitchen that I’ve been holding off getting one as long as I can do without it.
-
Sara — July 26, 2021 @ 6:33 PM Reply
So so good! I’ve never had luck with homemade Mac and Cheese before. Always turned out dry and/or tasteless. This is super cheesy, saucy and so delicious! And literally ready in 30 min.! Thanks for such a great recipe!
-
TB — March 24, 2021 @ 11:10 AM Reply
Do you think I can substitute ground mustard for Dijon? If so, how much?
-
Shawndy — April 12, 2020 @ 8:08 PM Reply
We made this for Easter this year, and my family RAVED about it! They let me know in no uncertain terms that this will be the only macaroni and cheese we make ever again!
I did add in some Parmesan to the sharp cheddar, and the last of some aged Gouda that I had, and just a bit of garlic salt at the end really enhanced the flavors. Thanks for this wonderful recipe!
-
Lucy — March 15, 2020 @ 10:49 PM Reply
I loved how easy this was to make! We spiced things up a little by adding bacon and jalapeños to the end!
-
Rachael Fraser — March 10, 2020 @ 5:56 PM Reply
If I only have a 3 qt instant pot can I still make this recipe or do I need to cut it in half?
-
Karin — February 6, 2020 @ 11:31 AM Reply
Can this be doubled?
-
Lisa — January 23, 2020 @ 12:18 PM Reply
Made this for my husband after dental surgery and he LOVED it!!! Super easy and I doubled the recipe so we have tons.
-
Mia — January 8, 2020 @ 7:01 AM Reply
I made this last night and it turned out great! When I opened the pot, I was at first a little worried because there was still quite a bit of water left. But after I added the cheese, it was perfect. Everyone loved it!
-
Anita — January 7, 2020 @ 10:01 AM Reply
I was planning on making this today for dinner. Realized I have an 8qt pot and have 16oz of noodles. Should I change the cook time on the pot or add more water to the noodles? Thanks!
-
Mia — January 8, 2020 @ 7:05 AM Reply
I made it with a 16 oz box of pasta and adjusted the water to 4 2/3 cups. It looked a little too watery right after opening but after the cheese was added it was perfect.
-
Hailey — December 5, 2019 @ 11:31 AM Reply
Fantastic recipe!!! The pasta came out perfectly. It was cheesy and tangy and creamy. I subbed chicken broth in for the water because….hey why not?! Didn’t add additional salt. I’ve already made this twice. I made it for Thanksgiving for the kids. And the adults were the ones who ended up raving about it.
-
Natalie — November 20, 2019 @ 5:59 PM Reply
This is an awesome recipe! Delicious and easy! My kids licked their plates!
-
Jana @ Damn Delicious — November 20, 2019 @ 8:15 PM Reply
That’s what we love to hear, Natalie! 🙂
-
Kelly — November 7, 2019 @ 7:19 PM Reply
I omitted the mustard because I don’t enjoy that flavor and had to add a LOT of milk after the heavy cream to get the cheese to not be stringy but it was delicious! My three boys and I had it gone in minutes. Will definitely be making it again. My middle son said he would like that to be his weekly dinner choice next week as we all choose one recipe per week to make in the instant pot for the entire family and each persons preps and cooks their meal. So glad we tried this!
-
Jana @ Damn Delicious — November 7, 2019 @ 8:15 PM Reply
That’s such a sweet way to have everyone learn to cook! Love it!
-
Karly Murray — September 30, 2020 @ 1:58 PM Reply
This was the first time I ever made pasta in an instant pot and was surprised how easy it was. I had a 160z box of noodles, so I did what you said and did the 4 2/3 cups of water. They cooked perfectly, but I definitely needed to add more cheese to make up for the extra noodles. For some reason all of the seasoning ended up on the release part of the instant pot lid so the Mac and cheese had no extra flavoring in it. I was kind of bummed because it had such good reviews. Any idea why this happened? I’d like to try it again but I don’t want the same thing to happen. Thank you!
-
Anonymous — October 4, 2020 @ 5:30 AM Reply
Add the paprika, onion powder and garlic powder to the 3 1/2 cups water and Stir until it is all mixed. Then add the Pasta and then once again Stir until all Pasta is Coated.
-
Corina Stadler — November 6, 2019 @ 2:08 PM Reply
I forgot to buy Dijon mustard, but regular yellow mustard did the trick just fine. This is great! I also substituted shredded cheddar cheese for leftover Taco style shredded cheese, and it was still amazing. I will definitely make this again!
-
Beth S — October 29, 2019 @ 4:20 PM Reply
Wow! If I could give this a 10 star rating I would. My family loves this! So easy and so delicious!!!
-
Jana @ Damn Delicious — October 29, 2019 @ 4:26 PM Reply
We will surely take the 5! Thanks for sharing, Beth! 🙂
-
Vida Luna — October 21, 2019 @ 6:56 AM Reply
Quick and easy recipe. However, I had hoped for a creamier texture. I will retry using a colby/jack blend cheese next time and a tad bit more heavy cream. Thank you for posting.
-
Kyle — October 20, 2019 @ 12:23 PM Reply
Is the pasta supposed to be drained? If so, the recipe should specify so. Otherwise this is crap!
-
Kyle — October 20, 2019 @ 12:43 PM Reply
Hi, sorry, I didn’t add enough macaroni. Please disregard review. Sorry
-
Chungah @ Damn Delicious — October 20, 2019 @ 12:55 PM Reply
No worries, Kyle! Let’s just remember to spread some kindness. We’re just making awesome food here! 🙂
-
Blossom Smith — October 14, 2019 @ 2:09 AM Reply
About to make this recipe, have you ever tried it with crushed ritz crackers on top? My daughter wants me to add that, bit I’m curious if it’ll dry everything else out
-
Chungah @ Damn Delicious — October 14, 2019 @ 6:11 AM Reply
That sounds like such a great idea! Please let me know how it turns out! 🙂
-
Vikki Gessford — October 11, 2019 @ 5:41 PM Reply
This was a phenomenally easy recipe. I have never done noodles in an instant pot before and it worked perfectly. Any thoughts about me throwing this on a sheet pan with extra layer of cheese and crisping under the broiler?
-
Chungah @ Damn Delicious — October 11, 2019 @ 7:03 PM Reply
Sounds so amazing, Vikki!
-
Trish — October 8, 2019 @ 6:16 AM Reply
This was amazing, thank you so much!!
-
Rachel >> Strangers on a Plain — October 2, 2019 @ 10:09 AM Reply
I cannot wait until I can eat cheese again. This sounds amazing and easy to make.
-
Kerry — October 1, 2019 @ 9:33 AM Reply
I was just wondering if this would work the same with Gluten Free pasta shells?
-
Jana @ Damn Delicious — October 1, 2019 @ 10:58 AM Reply
What a great idea! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! Good luck! 🙂
-
Emily — September 29, 2019 @ 8:17 AM Reply
I need more that 6 servings. Can I double everything? I wasnt sure about the water.
-
Chungah @ Damn Delicious — September 29, 2019 @ 9:06 AM Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
-
Helen — September 29, 2019 @ 10:39 AM Reply
I’ve done one pound of noodles in the 6 quart. I think with foaming though you can’t do more unless you have the 8 quart.
Darci — February 9, 2022 @ 5:13 PM Reply
I am going to make this for Super Bowl but I can’t find shell noodle. What would be the closest noodle to use? Macaroni? Would you think it would require the same amount of water as the shell?
StephKNY — December 27, 2021 @ 2:50 PM Reply
I got an instant pot for Christmas. Made this tonight and it was a big hit all around. I will be making it quite frequently. Thanks for the recipe.
Ree Ree — October 21, 2021 @ 3:39 PM Reply
Yes! I followed the recipe exactly and this was fantastic! Wouldn’t change a thing. This is a definite keeper. I love my instantpot and damndelicious!!!
Jackie — October 13, 2021 @ 1:15 PM Reply
I am planning on making this tonight but I have to use my InstPot for pulled pork. Can I make this on the stove? If so, do I need to alter any cooking directions?
Carla — September 21, 2021 @ 8:56 AM Reply
This looks amazing! Would a crock pot do the same, or similar at least? I have so many gadgets in my kitchen that I’ve been holding off getting one as long as I can do without it.
Sara — July 26, 2021 @ 6:33 PM Reply
So so good! I’ve never had luck with homemade Mac and Cheese before. Always turned out dry and/or tasteless. This is super cheesy, saucy and so delicious! And literally ready in 30 min.! Thanks for such a great recipe!
TB — March 24, 2021 @ 11:10 AM Reply
Do you think I can substitute ground mustard for Dijon? If so, how much?
Shawndy — April 12, 2020 @ 8:08 PM Reply
We made this for Easter this year, and my family RAVED about it! They let me know in no uncertain terms that this will be the only macaroni and cheese we make ever again!
I did add in some Parmesan to the sharp cheddar, and the last of some aged Gouda that I had, and just a bit of garlic salt at the end really enhanced the flavors. Thanks for this wonderful recipe!
Lucy — March 15, 2020 @ 10:49 PM Reply
I loved how easy this was to make! We spiced things up a little by adding bacon and jalapeños to the end!
Rachael Fraser — March 10, 2020 @ 5:56 PM Reply
If I only have a 3 qt instant pot can I still make this recipe or do I need to cut it in half?
Karin — February 6, 2020 @ 11:31 AM Reply
Can this be doubled?
Lisa — January 23, 2020 @ 12:18 PM Reply
Made this for my husband after dental surgery and he LOVED it!!! Super easy and I doubled the recipe so we have tons.
Mia — January 8, 2020 @ 7:01 AM Reply
I made this last night and it turned out great! When I opened the pot, I was at first a little worried because there was still quite a bit of water left. But after I added the cheese, it was perfect. Everyone loved it!
Anita — January 7, 2020 @ 10:01 AM Reply
I was planning on making this today for dinner. Realized I have an 8qt pot and have 16oz of noodles. Should I change the cook time on the pot or add more water to the noodles? Thanks!
-
Mia — January 8, 2020 @ 7:05 AM Reply
I made it with a 16 oz box of pasta and adjusted the water to 4 2/3 cups. It looked a little too watery right after opening but after the cheese was added it was perfect.
Hailey — December 5, 2019 @ 11:31 AM Reply
Fantastic recipe!!! The pasta came out perfectly. It was cheesy and tangy and creamy. I subbed chicken broth in for the water because….hey why not?! Didn’t add additional salt. I’ve already made this twice. I made it for Thanksgiving for the kids. And the adults were the ones who ended up raving about it.
Natalie — November 20, 2019 @ 5:59 PM Reply
This is an awesome recipe! Delicious and easy! My kids licked their plates!
-
Jana @ Damn Delicious — November 20, 2019 @ 8:15 PM Reply
That’s what we love to hear, Natalie! 🙂
Kelly — November 7, 2019 @ 7:19 PM Reply
I omitted the mustard because I don’t enjoy that flavor and had to add a LOT of milk after the heavy cream to get the cheese to not be stringy but it was delicious! My three boys and I had it gone in minutes. Will definitely be making it again. My middle son said he would like that to be his weekly dinner choice next week as we all choose one recipe per week to make in the instant pot for the entire family and each persons preps and cooks their meal. So glad we tried this!
-
Jana @ Damn Delicious — November 7, 2019 @ 8:15 PM Reply
That’s such a sweet way to have everyone learn to cook! Love it!
-
Karly Murray — September 30, 2020 @ 1:58 PM Reply
This was the first time I ever made pasta in an instant pot and was surprised how easy it was. I had a 160z box of noodles, so I did what you said and did the 4 2/3 cups of water. They cooked perfectly, but I definitely needed to add more cheese to make up for the extra noodles. For some reason all of the seasoning ended up on the release part of the instant pot lid so the Mac and cheese had no extra flavoring in it. I was kind of bummed because it had such good reviews. Any idea why this happened? I’d like to try it again but I don’t want the same thing to happen. Thank you!
-
Anonymous — October 4, 2020 @ 5:30 AM Reply
Add the paprika, onion powder and garlic powder to the 3 1/2 cups water and Stir until it is all mixed. Then add the Pasta and then once again Stir until all Pasta is Coated.
-
Corina Stadler — November 6, 2019 @ 2:08 PM Reply
I forgot to buy Dijon mustard, but regular yellow mustard did the trick just fine. This is great! I also substituted shredded cheddar cheese for leftover Taco style shredded cheese, and it was still amazing. I will definitely make this again!
Beth S — October 29, 2019 @ 4:20 PM Reply
Wow! If I could give this a 10 star rating I would. My family loves this! So easy and so delicious!!!
-
Jana @ Damn Delicious — October 29, 2019 @ 4:26 PM Reply
We will surely take the 5! Thanks for sharing, Beth! 🙂
Vida Luna — October 21, 2019 @ 6:56 AM Reply
Quick and easy recipe. However, I had hoped for a creamier texture. I will retry using a colby/jack blend cheese next time and a tad bit more heavy cream. Thank you for posting.
Kyle — October 20, 2019 @ 12:23 PM Reply
Is the pasta supposed to be drained? If so, the recipe should specify so. Otherwise this is crap!
-
Kyle — October 20, 2019 @ 12:43 PM Reply
Hi, sorry, I didn’t add enough macaroni. Please disregard review. Sorry
-
Chungah @ Damn Delicious — October 20, 2019 @ 12:55 PM Reply
No worries, Kyle! Let’s just remember to spread some kindness. We’re just making awesome food here! 🙂
-
Blossom Smith — October 14, 2019 @ 2:09 AM Reply
About to make this recipe, have you ever tried it with crushed ritz crackers on top? My daughter wants me to add that, bit I’m curious if it’ll dry everything else out
-
Chungah @ Damn Delicious — October 14, 2019 @ 6:11 AM Reply
That sounds like such a great idea! Please let me know how it turns out! 🙂
Vikki Gessford — October 11, 2019 @ 5:41 PM Reply
This was a phenomenally easy recipe. I have never done noodles in an instant pot before and it worked perfectly. Any thoughts about me throwing this on a sheet pan with extra layer of cheese and crisping under the broiler?
-
Chungah @ Damn Delicious — October 11, 2019 @ 7:03 PM Reply
Sounds so amazing, Vikki!
Trish — October 8, 2019 @ 6:16 AM Reply
This was amazing, thank you so much!!
Rachel >> Strangers on a Plain — October 2, 2019 @ 10:09 AM Reply
I cannot wait until I can eat cheese again. This sounds amazing and easy to make.
Kerry — October 1, 2019 @ 9:33 AM Reply
I was just wondering if this would work the same with Gluten Free pasta shells?
-
Jana @ Damn Delicious — October 1, 2019 @ 10:58 AM Reply
What a great idea! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! Good luck! 🙂
Emily — September 29, 2019 @ 8:17 AM Reply
I need more that 6 servings. Can I double everything? I wasnt sure about the water.
-
Chungah @ Damn Delicious — September 29, 2019 @ 9:06 AM Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
-
Helen — September 29, 2019 @ 10:39 AM Reply
I’ve done one pound of noodles in the 6 quart. I think with foaming though you can’t do more unless you have the 8 quart.
