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+ servings
Hands holding a Purple school tray with instant pot Mac and cheese, broccoli and strawberries for a toddler or kid.

Get the recipe: Easy Instant Pot Mac and Cheese

5 stars (4 ratings)
Healthy and fast to make this easy Instant Pot mac and cheese recipe is so delicious and it's great for the whole family! Made with just six ingredients it's ready in just 10 minutes!

Ingredients 

  • 16 oz box of pasta, any shape
  • 4 cups liquid (see notes)
  • 2 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 1/2 cups shredded medium or sharp cheddar cheese
  • 1/4-1/2 cup milk of choice

Instructions 

  • Cook: In an Instant Pot, add in the pasta and the liquid, gently stirring. Put on the lid and click into place. Cook for 4 minutes on a high-pressure manual mode, followed by a quick release. Remove lid.
    Instant pot with water and noodles.
  • Add-In Ingredients: Add in the butter, garlic powder and salt and gently stir.
    Instant pot with cooked noodles.
  • Add in Cheese: Add in half of the milk and half of the cheese and gently stir waiting for the cheese to melt.
    Instant pot with cooked noodles and shredded cheese.
  • Add in More Cheese: Add in the remaining milk and cheese and stir until melted. If the cheese mixture is too thick, add in additional milk.
    Instant pot with cooked Mac and cheese.
  • Eat: Serve warm and enjoy!
    Kids dinner plate with instant pot Mac and cheese ready for a quick and easy family dinner.

Notes

Age: 1 year and up
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 6 months.
Notes on Pasta: feel free to use any shaped pasta in this recipe. I used the classic elbow, but really any shape will work. I have only tested this with regular semolina pasta, and I would assume that whole wheat, lentil and gluten-free would work but the cooking times would be different. If you test one out, let us know in the comments. 
Notes on Liquid: you can use water, broth or a combination of both for this recipe. I like to use half water and half veggie broth because I feel like the broth gives the pasta a deeper flavor, but any combo you want works great. 
Note on Milk: you can use whichever milk you prefer in this recipe - regular, almond, oat, soy, etc. 
Note on Cheese: I HIGHLY recommend you use freshly grated cheese for this recipe. I know it adds in a few extra minutes of prep time and dishes, but most pre-shredded cheese sold in the grocery stores have a coating on it to prevent the cheese from sticking to each other. This coating prevents the cheese from melting well. It's best to buy a block of cheese and grate it by hand or use a food processor with a disc attachment if you have one. 
 
Calories: 360kcal, Carbohydrates: 43g, Protein: 17g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 38mg, Sodium: 236mg, Potassium: 176mg, Fiber: 2g, Sugar: 2g, Vitamin A: 366IU, Calcium: 283mg, Iron: 1mg

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