Comfort food just got easier, thanks to the electric pressure cooker. Instant Pot Macaroni and Cheese is a new family favorite that takes very little time! Dress it up with seasonal ingredients like spring peas or toasty bacon and serve for the easiest, most comforting meal. Makes 8 servings.
It wasn’t until I became a mother of two that I realized the importance of the quick and easy dinner.
Yeah, I know I’m a wee bit ridiculous. And I should have definitely realized this before I had two children.
Gone are the days where I’ve got afternoon naptime to put together an extravagant dinner.
These days, I’m all about the quick and easy and scrumptious for the whole family. The Instant Pot has become my best friend. And if a recipe isn’t easy, it isn’t happening for us on a weeknight.
And when it comes to weeknight wins, Debra from Bowl Me Over is my kind of person, and I’m so, so, so thankful she was my chosen blogger for this season’s Freaky Friday collaboration!
More easy weeknight dinner recipes: Pear BBQ Pulled Pork Sandwiches with Pear Slaw / Chicken Cordon Bleu / Instant Pot French Onion Meatloaf / Pork Tenderloin Sliders with Red Wine Reduction Sauce / Baked Steak
Debra is the soup queen, and she has tons of easy weeknight meals!
In fact, I struggled with what to make from her blog because holy cow, there’s so much deliciousness to choose from.
I can’t wait to make her Instant Pot Corn on the Cob this summer, too, because that’s brilliant.
Pop on over to Bowl Me Over and tell me which dish you’d make first!
So… what is Freaky Friday?
It’s an old-fashioned blog hop.
For those of y’all who haven’t been around the blogosphere for a zillion years like I have (hello, I’m basically an Internet dinosaur with TSP and my previous personal blog), a blog hop is a collaboration between bloggers where everyone brings something to the table, then you link to one another when the posts go live.
Michaela from An Affair from the Heart, the lady who founded this quarterly hop, secretly assigns everyone another blogger.
What happens next is we make a recipe from that person’s blog, photograph it as if it were our own and write a post about it with our own personal anecdote!
You can check out these Boozy Bacon Pretzel Peanut Butter Bars, the recipe I made for the Winter 2019 Freaky Friday collab.
Then, on the selected Friday, our posts go live at the same time so we can share them with y’all and with each other.
We hope that this collaboration helps you discover some amazing new recipes, as well as find new bloggers to follow!
What you’ll need to make Instant Pot Macaroni and Cheese
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How to make Instant Pot Mac ‘n Cheese
Cook the macaroni.
In the Instant Pot, measure out the chicken stock, mustard, salt, black pepper and red pepper flakes. Whisk until combined.
Add the macaroni noodles.
Close the lid, and set the valve to seal. Set on manual for 5 minutes.
When the cooking is complete, quick release the pressure. Once the pressure has been released, remove the lid.
Finish with the dairy products.
If you haven’t already, shred the cheese using a box grater. You can also use pre-shredded cheese, though I find the block cheese melts easier.
When the macaroni has cooked, stir in the butter, cheese and milk until the cheese is melted and the macaroni is creamy.
Serve the mac ‘n cheese.
For springtime flair, add fresh peas (or frozen peas that you’ve steamed.) You can stir them into the Instant Pot after the cheese has melted or serve them on the side for family members to mix into their bowls.
For a chillier weather addition, crumbled bacon works beautifully and adds a lovely crunch. (I bake my bacon in the oven, then crumble it when it’s cooled slightly.)
For any season, you can serve the macaroni and cheese by itself. We also like to occasionally add chicken or broccoli, too.
Whatever you decide to do, have your add-ins ready so you can stir them in and enjoy the mac ‘n cheese warm!
FAQs about this one pot Macaroni and Cheese
How can you reheat this macaroni and cheese without it becoming gross?
Macaroni and cheese is notably challenging to reheat.
If you’re going to make yours in advance (or reheat leftovers), I advise adding a little more milk before reheating and stirring after it’s been in the microwave.
Quick tips for making Instant Pot macaroni and cheese
- Make the mac ‘n cheese vegetarian by using vegetable stock (and not adding bacon.)
- Make it seasonal by adding steamed veggies like broccoli and peas, proteins like bacon or chicken, etc.
- If you don’t like sharp cheddar cheese, use a milder variety. If you don’t like Monterrey Jack cheese, use mozzarella or a mild Italian blend.
Take a look at all of our Spring 2019 Freaky Friday Recipes:
- A Grande Life – Chocolate Chip Cookie Dough Dip
- An Affair from the Heart – Margarita Dip with Salted Pretzels
- Aunt Bee’s Recipes – BLT Pasta Salad
- Bowl Me Over – Macaroni Pasta Salad
- Hostess at Heart – Blueberry Buckle Recipe – Incredibly Easy To Make
- House of Nash Eats – Asparagus Tart
- Kylee Cooks – No Bake Blueberry Cheesecake
- LeMoine Family Kitchen – Slow Cooker Pork Carnitas Tacos
- Life Currents – Blackened Shrimp Pasta
- Lisa’s Dinnertime Dish – Spicy Thai Basil Slaw
- Mildly Meandering – Mediterranean Scalloped Potatoes
- Seduction in the Kitchen – Grilled Peach Caprese Salad
- Take Two Tapas – Spicy Bacon Wrapped Air Fryer Shrimp
- The Foodie Affair – Coconut Pie with Creamy Custard Filling
- West Via Midwest – Air Fryer Cherry Pies
- Who Needs a Cape? – Slow Cooker Cheesy Taco Soup
Comfort food just got easier, thanks to the electric pressure cooker. Instant Pot Macaroni and Cheese is a new family favorite that takes very little time and doesn't need babysitting. Once the macaroni cooks in the Instant Pot, add the cheese, milk and butter to make the creamiest mac 'n cheese imaginable. Dress it up with seasonal ingredients like spring peas or toasty bacon and serve for the easiest, most comforting meal.
- 16 oz. elbow macaroni
- 4 cups chicken stock (can use vegetable stock to make this recipe vegetarian)
- 1 tablespoon stoneground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly ground
- 1/8 teaspoon red pepper flakes
- 1 cup milk (I used 2%)
- 2 ½ cups sharp cheddar cheese, shredded
- 1 cup Monterrey Jack cheese, shredded
- 4 tablespoons unsalted butter
- Peas, steamed
- Bacon pieces
- First and foremost, shred your cheeses if they’re not already shredded.
- In the Instant Pot, add the chicken stock, mustard, salt, black pepper and red pepper flakes. Stir until combined.
- Add the macaroni noodles.
- Close the lid, and set the valve to seal. Set on manual for 5 minutes.
- When the cooking is complete, quick release the pressure.
- Once the pressure has been released, remove the lid.
- Stir in the butter, cheese and milk until the cheese is melted and the macaroni is creamy.
- Serve immediately with garnishes like peas or bacon pieces (or by itself because it’s delicious alone!), and enjoy.
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Amount Per Serving: Calories: 574 Total Fat: 38g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 107mg Sodium: 999mg Carbohydrates: 29g Fiber: 2g Sugar: 4g Protein: 30g