Instant Pot – Macaroni and Cheese

Macaroni and Cheese

Source Recipes:
Cuong Can Cook –
Stephanie Manley ––QZY8


  • 1 lb of pasta – I used elbow macaroni. Note: The boxes of pasta at the store are usually 380grams (3/4 of lb). I think there’s a pasta/water ratio you need to adhere to so that you don’t have excess liquid after cooking the pasta.
  • 4 cups of water
  • salt
  • 2 cups of shredded Cheddar cheese
  • 1 cup of shredded Monterrey Jack cheese (The Cheddar/Monterrey Jack combo offers a creamier and smoother Mac n’ Cheese flavor)
  • 1 cup of half and half milk
  • 2 Tbsp of Butter
  • Dried oregano
  • Dried mustard


  • 4 cups of water, 1 lb of pasta, some salt (1 or 2 tsp), and some dried mustard (1 tsp) goes into the Instant Pot. Cook on Manual for 4 minutes with the valve set to Sealing. Quick Release (QR) the valve when cooking is finished.
  • Mix in half-and-half, butter, and shredded cheese into pasta. Folding in ingredients a little at a time makes things easier
  • Add salt, pepper, oregano, or other to taste.


  • Try adding hot sauce for a kick in flavor
  • Try different cheese combinations to find a combo that works for you
  • Adhere to the 4 cups of water to 1 lb of pasta ratio to avoid excess water.
  • Cheddar/Monterrey Jack cheese offers a smoother and creamy flavor