The Best Instant Pot Macaroni and Cheese
Prep time
Cook time
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Our Family's new favorite recipe. So fast, so easy, SO GOOD, and ingredients that are easy to keep on hand. This perfect mac and cheese is going to be your new favorite too!
Recipe type: Instant Pot
Cuisine: American
Serves: 8
  • 1 16oz Box of Medium Shell Pasta (you can use elbow or spiral, but I highly recommend the medium shells)
  • 1 tsp Hot Sauce (I use Texas Pete or Buffalo Sauce, I do not recommend Tabasco or Sriracha)
  • ¾ tsp Garlic Salt
  • ½ tsp Onion Powder
  • ½ tsp Ground Black Pepper
  • 2 tbsp Butter
  • 4 cups Chicken Broth (I use chicken bullion and water)
  • ½ cup Milk
  • 1½ cups Cheddar Cheese
  • 1 cup Mozzarella Cheese
  • ½ cup Parmesan Cheese
  1. In a 6- or 8-quart Instant Pot add uncooked noodles, hot sauce, garlic salt, onion powder, black pepper, butter, and chicken broth.
  2. Stir and pat down noodles as best you can so as many as possible are covered with the liquid.
  3. Secure lid on instant pot and set at high pressure for 5 minutes.
  4. When Instant Pot is finished, do a quick release. I put a hand towel or something over mine when I do this to keep the moisture from going everywhere.
  5. Remove lid and add milk first. Stir it in. Then add the cheese and stir quickly until cheese is evenly and smoothly distributed. If needed, you can add a little more milk, but I have never needed more than a half-cup.
  6. Serve immediately.
  7. Leftovers can be stored in the fridge for 5 days...but if you are like us, they will never last that long. My kids fight over the leftovers.
  8. Don't forget to tag me on Instagram if you make this. I can't wait to see it!
Recipe by Real Life Dinner at