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Mac and cheese in a white bowl with parsley and a blue linen
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4.5 from 4 votes

Creamy Instant Pot Mac & Cheese

This creamy instant pot mac and cheese is easy to prepare and on the table quickly. It's a one pot meal that is creamy, cheesy and absolutely delicious.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 607kcal
Author: Deanna



  • 4 Cups Elbow macaroni
  • 4 Cups Water
  • 2 Tbsp Butter
  • 2 tsp Dried mustard
  • 1 tsp Onion powder
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1 Cup Heavy cream divided
  • 1 Large Egg
  • 4.5 oz Velveeta cut into thin slices
  • 3 Cups Sharp cheddar cheese shredded


  • Add the noodles, water, butter and spices to the pot and give it a quick stir.
  • Close the lid and turn the valve to seal, set to high pressure for 4 minutes.
  • When the timer is complete allow the pot to naturally release for 2 minutes then turn the valve to vent to release remaining pressure.
  • Whisk half cup of the cream with the egg and add to the noodles. Stir to coat the noodles.
  • Add the Velveeta and cheddar and give it a quick stir. Then place the lid back on the pot for 5 mintues to allow the cheese to melt.
  • Remove the lid and stir, mixing the noodles and cheese until all the cheese is melted. Add the remaining cream a little at a time until you reach your desired level of creaminess.
  • Scoop into bowl or plates and serve, garinsh with fresh parsley if desired.


Calories: 607kcal | Carbohydrates: 56g | Protein: 24g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 123mg | Sodium: 718mg | Potassium: 289mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1264IU | Vitamin C: 1mg | Calcium: 439mg | Iron: 1mg