Whip up a creamy and indulgent Instant Pot Mac and Cheese with Cream Cheese in just 25 minutes using our straightforward, step-by-step instructions. This comforting dish combines tender pasta, rich cream cheese, salty parmesan, and gooey cheddar for an irresistible meal. Prepared entirely in the Instant Pot, this delectable three-cheese mac and cheese boast a velvety smooth texture and punchy flavors that will have everyone coming back for seconds.
When I need an easy meal that I know the family will love, this Instant Pot Mac and Cheese with Cream Cheese is perfect.
This heavenly dish takes a classic comfort food to new heights by incorporating cream cheese for an extra layer of rich, velvety goodness.
In this blog post, we'll guide you through the process of creating this mouth-watering meal from start to finish, ensuring that your mac and cheese is nothing short of perfection.
The beauty of using an Instant Pot for this recipe lies in its simplicity and speed.
Gone are the days of boiling water, draining pasta, and fussing with multiple pots and pans. With the Instant Pot, you can cook everything in one place, saving you time and effort without sacrificing flavor. You get all the flavor of baked macaroni and cheese with a fraction of the effort.
Plus, the pressure cooking method ensures that your pasta comes out perfectly al dente every time, enveloped in a luscious, creamy sauce that will have everyone begging for more.
In the following sections, we'll provide detailed instructions on how to make Instant Pot creamy mac and cheese, as well as share tips for customizing the dish to suit your taste buds.
So, gather your ingredients and prepare to be wowed by this delectable and satisfying meal that's sure to become a new family favorite!
Ingredients
- Broth: I like to use chicken broth or vegetable broth to cook the pasta because it adds so much flavor. If you don't have it on hand, you can substitute water.
- Elbow Noodles: Elbow noodles are a macaroni and cheese classic, but you can also substitute penne, shells, or another short cut pasta. Adjust the cooking time as necessary.
- Sea Salt: Use sea salt or kosher salt.
- Ground Mustard: Ground mustard is a key ingredient in this pressure cooker macaroni and cheese, adding a slight tanginess. You can find it in the spice section of your grocery stores.
- Freshly Ground Black Pepper: Freshly ground black pepper adds an extra kick of flavor to this creamy dish.
- Whole Milk: Whole milk is the best for creamy, rich macaroni and cheese. Low-fat milk can be used, but it will not make the dish as rich. For a super creamy and cheesy mac and cheese, half and half or heavy cream can be used.
- Cream Cheese: Use full-fat cream cheese for the best flavor.
- Cheese: I like to use a blend of sharp cheddar cheese and parmesan cheese for this recipe, but feel free to use your favorite cheeses.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Tips & Tricks
- Customizing your dish: Feel free to get creative with your Instant Pot Mac and Cheese by adding different cheeses, such as Gouda, Monterey Jack, mozzarella, or smoked cheddar, to create a unique flavor profile. You can also mix in some cooked veggies, like peas or broccoli, for added nutrition and texture.
- Pasta selection: Choose a pasta shape that will hold the sauce well, such as elbow macaroni, shells, or rotini. Make sure to follow the recommended cooking times for the specific pasta you're using to achieve the perfect al dente texture - I've written this recipe for elbow noodles.
- Avoid clumpy cheese: To ensure a smooth and creamy sauce, gradually add the shredded cheese while stirring continuously. This will help the cheese melt evenly without clumping.
- Reheating leftovers: When reheating leftover mac and cheese, add a splash of milk or cream to help restore its creamy consistency. Warm it up in a saucepan over low heat, stirring occasionally until heated through.
- Adding protein: For a heartier dish, consider mixing in cooked, diced chicken, ground beef, bacon, or ham to your mac and cheese before serving.
FAQs
Can you cook Mac and Cheese in an Instant Pot?
Yes, you can absolutely cook Mac and Cheese in an Instant Pot. Using an Instant Pot for making Mac and Cheese is not only convenient but also saves time and effort.
The pressure cooking method ensures perfectly cooked pasta, and it's easy to create a creamy sauce directly in the pot after the pasta has finished cooking. This one-pot cooking method also makes for quick and easy cleanup.
What cheese is best for mac n cheese?
In this three-cheese mac and cheese, we use cream cheese, cheddar cheese, and parmesan cheese. Cream cheese provides a creamy base, while cheddar cheese gives mac and cheese its classic flavor. The parmesan adds an umami flavor and enhances the overall richness of this dish.
Feel free to play with the cheeses and make this your own. Some other popular cheeses used to make mac and cheese include gruyere, gouda, fontina, and Monterey jack.
Can I make mac n cheese ahead of time?
Yes! This Instant Pot macaroni and cheese reheats well. Store it in an airtight container in the refrigerator for up to 5 days. To reheat, use the stove top or microwave until heated through.
Tools
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More Instant Pot Recipes to Try
- Black-eyed peas aren't just for New Year's - we enjoy them throughout the year. These Instant Pot Black Eyed Peas are one of my favorite ways to make them.
- Instant Pot Green Beans are a simple side dish that you will turn to again and again.
- Spaghetti squash is delicious, but sometimes making it is a hassle. Make it easily with this tutorial on how to cook spaghetti squash halves in the Instant Pot.
- These Instant Pot Egg Bites have a light texture and are like a party in your mouth. Give them a try, and you will be hooked.
25-Minute Instant Pot Mac and Cheese with Cream Cheese
Equipment
- Instant Pot
Ingredients
- 3 cups broth
- 16 ounces elbow noodles
- 1 teaspoon sea salt
- 1 teaspoon ground mustard
- ½ teaspoon freshly ground black pepper
- 1 ½ cups whole milk
- 8 ounces cream cheese cubed
- 2 cups shredded cheddar cheese plus more for topping
- 1 cup shredded parmesan cheese
Instructions
- Pour the broth into the inner pot of your Instant Pot. Add the pasta, salt, mustard, and black pepper.
- Close the lid and set your Instant Pot to manual, HIGH PRESSURE for 4 minutes.
- When the time is up, do a quick release of the remaining pressure. Open the pot and stir in the milk. Add the cream cheese, and stir until it is fully incorporated. Add the cheddar and parmesan and stir.
- Put the lid on and allow it to sit for about 5 minutes.
- Stir well to fully incorporate.
- If you like, you can add more cheese on top and either allow it to melt by placing the lid on, or use your Instant Pot air crisp lid to melt it.
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