25-Minute Instant Pot Mac and Cheese with Cream Cheese
There’s nothing like a bowl of homemade mac and cheese, and this Instant Pot Mac and Cheese with cream cheese is comfort food perfection. It’s rich, creamy, and loaded with flavor—thanks to the combo of cheddar, parmesan, and cream cheese. The best part? It all comes together in about 25 minutes, right in your Instant Pot. No fuss, no extra pots—just pure, cheesy comfort that’ll have everyone going back for more.
Servings 8
Calories 507kcal
Equipment
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.
Nutrition
Calories: 507kcal | Carbohydrates: 48g | Protein: 22g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 1138mg | Potassium: 269mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1024IU | Vitamin C: 0.02mg | Calcium: 445mg | Iron: 1mg