25-Minute Instant Pot Mac and Cheese with Cream Cheese

When I need a quick, no-fuss dinner that I know will get cheers from the whole family, this Instant Pot Mac and Cheese with Cream Cheese is always a hit. It’s cozy, comforting, and incredibly easy to throw together—perfect for busy weeknights or when you need a little extra comfort on your plate.

What sets this version apart is the cream cheese. It is my secret weapon that adds a creamy and velvety texture that takes your classic mac and cheese to the next level.

Thanks to the Instant Pot, everything cooks in one pot—no boiling, draining, or juggling multiple pans. Just creamy, cheesy goodness that your family will ask for again and again.

• 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.

Tools

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• Instant Pot

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