Instant Pot Macaroni and Cheese with Cheddar and Cream

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A quick and creamy macaroni and cheese made effortlessly in the Instant Pot, perfect for kids and busy weeknights. This American-inspired kid-friendly recipe, ready in about 20 minutes, pairs elbow macaroni, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups elbow macaroni
• 2 1/2 cups water
• 3 tbsp unsalted butter
• 2 cups shredded sharp cheddar cheese
• 1 cup whole milk
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp optional paprika

Which pressure cooker to buy for recipes like this → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Add 2 cups elbow macaroni and 2 1/2 cups water to the Instant Pot insert, stirring gently to submerge the pasta.
2. Step 2: Seal the lid and set the Instant Pot to Manual/Pressure Cook on high for 4 minutes. After cooking, perform a quick pressure release.
3. Step 3: Open the lid carefully and immediately stir in 3 tbsp unsalted butter until melted.
4. Step 4: Add 2 cups shredded sharp cheddar cheese, 1 cup whole milk, 1 tsp salt, and 1/4 tsp black pepper. Stir continuously until the cheese melts completely and the sauce is smooth and creamy.
5. Step 5: Optionally, sprinkle 1/4 tsp paprika on top for color and mild smoky flavor before serving warm.