Can I Use Pre-Shredded Cheese?

Using pre-shredded cheese for mac and cheese is not recommended. The bags of pre-shredded cheese have a powder coating on them that does not melt well in a sauce. The sauce will turn grainy and have a weird texture to it. It is much better to just take the extra 2 minutes and grate your own.

What If I Do Not Have an Instant Pot?

If you do not have an instant pot macaroni and cheese can be made on the stovetop. I have made mac and cheese my entire life up to this point without one. :)Check out my Southern Cheddar Mac and Cheese which is basically the stovetop version of this recipe.

Where Can I Buy the Instant Pot You Use?

I love my instant pot! You can find them almost everywhere nowadays but you know Amazon is our BFF. This is the one (affiliate link) that I have.

What Can I Serve with Creamy Mac and Cheese?

Listen, the bigger the bowl the better ;) But seriously, you can eat this alone and it is 100% an appropriate dinner option! I support all the cheese and carb cravings that are needed! You can also have a smaller portion served alongside a side salad ( BBQ Cobb Salad would be a great option), or grilled chicken , steak , or your favorite protein. You can also serve this with some sort of protein - chicken, crispy bacon, or salty ham. Jazz it up with some veggies too - sweet peas, spinach, and roasted red peppers would be delicious! The options are endless to bulk this up. Have fun with it! Be creative! This is perfect on its own or a great base for a hearty, comforting meal that will feed an army and make great leftovers for the week.

How Do I Reheat Creamy Instant Pot Mac and Cheese?

To reheat instant pot mac and cheese, scoop out whatever portion size you prefer into a bowl and add a splash of milk. Place in the microwave for 1 minute. Remove and stir together. Place back into the microwave for 1-2 minutes or until warmed. Add more milk if needed to reach the desired consistency. As the mac and cheese cools, it will absorb all of the liquid and lose the "soupiness". Adding milk back in and slowly reheating it will bring it right back to life!

How to Store Leftover Creamy Mac and Cheese

Place any leftover mac and cheese in an air-tight container in the fridge for 3-4 days.

Creamy Instant Pot Mac and Cheese

Name: Creamy Instant Pot Mac and Cheese
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 Pound of Pasta (your preferred shape - shells, elbows, bowtie, etc.); 4 Cups Water; 4 Ounces Cream Cheese; 2 Tablespoons Butter; 1/2 Teaspoon Salt +more to taste if needed; 1/2 Teaspoon Pepper +more to taste if needed; 16 Ounces Cheese - shredded (see notes for cheese instructions); 1/4-1/2 Cup Milk

Description

Is there anything truly better than creamy lick-your-lips-worthy mac and cheese? Yes, actually. This creamy mac and cheese comes together in 10 minutes thanks to the instant pot! This is going to become a go-to in your house!

Ingredients

Scale

1 Pound of Pasta (your preferred shape - shells, elbows, bowtie, etc.)
4 Cups Water
4 Ounces Cream Cheese
2 Tablespoons Butter
1/2 Teaspoon Salt +more to taste if needed
1/2 Teaspoon Pepper +more to taste if needed
16 Ounces Cheese - shredded (see notes for cheese instructions)
1/4-1/2 Cup Milk

Cook Mode Prevent your screen from going dark

Instructions

In an instant pot, add your noodles and water. Place the lid on and seal.
Set to a custom pressure cook time of 5 minutes (note that it will also take 5-7 minutes to come to pressure before cooking times begins).
While the pasta is cooking shred your cheese.
As soon as the 5-minute cooking time is up, manually release the steam. You want to do this right away and not wait so that the noodles don't overcook.
Remove the lid and add cream cheese, butter, salt, and pepper. Gently stir to start melting.
Add in the shredded cheese. Stir for 1-2 minutes. As you stir, the heat of the noodles and pot will begin to melt the cheese. It will turn into a luscious, thick, and creamy sauce.
Add 1/4 cup of milk and stir. Taste to see if more salt is needed. Add if so. Feel free to add more milk if preferred or needed to loosen and make it more creamy and "soupy".
This will be ready when all of the cheese is melted into a creamy sauce.

Notes

You can use any combo of cheese you would like. In this recipe video, I used 8 ounces of mild cheddar and 8 ounces of white cheddar. You can use different types of cheese or just all one kind. Use whatever you have or like. Note, if you use mozzarella or provolone you will get a stringy cheese sauce which is totally great if you like that! Cheese combos to try
- All Cheddar
- Mild Cheddar and White Cheddar
- Mild Cheddar and Gruyere
- Cheddar and Colby Jack
- Cheddar and Pepper Jack (for a bit of a kick)
- Cheddar, Mozzarella, Parmesan
Any shape noodle can be used that you have. I usually use shells, bowties, cavatappi, radiatori, etc.
If you do not have an instant pot, check out this recipe here for a Southern Mac and Cheese made on the stovetop

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Dinner
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 525
Sugar: 3.9 g
Sodium: 436.1 mg
Fat: 27.5 g
Carbohydrates: 46.4 g
Fiber: 1.8 g
Protein: 22.3 g
Cholesterol: 78.7 mg

Keywords: Creamy Instant Pot Mac and Cheese