Classic Mac Cheese Dish

This creamy Instant Pot mac and cheese is a lifesaver for busy evenings when you want comfort food without the fuss. It comes together in just over ten minutes and delivers that rich cheesy flavor everyone loves, making it a perfect weeknight dinner or a side that never disappoints.

I first made this when I had zero energy to babysit a stovetop sauce and it impressed my whole family immediately. Now it’s a go-to when time is tight but comfort food is non negotiable.

Ingredients

• One pound dry short pasta: such as macaroni or small shells—they hold the cheese sauce beautifully choose a quality brand for less mush
• Four cups water: to perfectly cook the pasta in the Instant Pot without needing extra steps
• Four tablespoons butter divided: adds richness and a silky finish use real butter for best taste
• Half a teaspoon ground mustard: it wakes up the cheese flavor and adds subtle warmth
• Quarter teaspoon garlic powder: brings a gentle background aroma without overpowering
• One teaspoon salt: that seasons the pasta and the cheese sauce well add more later if needed
• One cup whole milk or half and half: for a luscious creamy base pick full fat for maximum creaminess
• Two cups sharp cheddar freshly grated: this gives a zesty bite make sure to grate your own for smoother melting
• Two cups medium cheddar freshly grated: balances the sharp cheddar with mellow creaminess
• Ground black pepper to taste: for a little peppery edge that lifts all the flavors

Instructions

Add Ingredients to Instant Pot:

Add the uncooked pasta water two tablespoons of butter ground mustard garlic powder and one teaspoon salt to the Instant Pot. Stir all the ingredients together well so the seasonings are evenly distributed.

Pressure Cook Pasta:

Seal the Instant Pot cover select the manual function set it to cook on high pressure for four minutes. This timing is crucial for perfectly tender pasta that holds its shape. Once cooking is done quickly release the pressure and carefully remove the lid.

Add Milk and Cheese:

Pour in the milk and stir to combine with the hot pasta. Immediately add the shredded cheeses in three batches stirring gently between additions until each batch is fully melted and smoothly incorporated.

Finish with Butter and Season:

Add the remaining butter and stir it until melted creating a rich silky texture. Taste and season with black pepper and additional salt if needed. Note the sauce will thicken as it rests so do not be alarmed if it seems slightly loose at first. Serve the mac and cheese warm and creamy.

Storage Tips Store leftover mac and cheese in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave adding a splash of milk to revive the sauce’s creaminess. Avoid reheating directly in high heat as the cheese sauce can separate.

Ingredient Swaps

Feel free to swap out the pasta for gluten free varieties or use half and half instead of milk for an even richer result. Using smoked cheddar adds a nice depth if you want a twist on the classic flavor.

Serving Ideas

Serve with a sprinkle of toasted breadcrumbs for crunch or alongside steamed green vegetables for balance. It also makes a fantastic filling in a veggie packed casserole or baked mac and cheese dish topped with crispy bacon bits.

Seasonal Twists

In cooler months add a pinch of nutmeg to warm the flavors or stir in roasted butternut squash puree for a subtly sweet and creamy variation. In the summer try folding in fresh chopped herbs like chives or parsley for brightness.

This mac and cheese is creamy, comforting, and perfect for those busy nights when you want delicious homemade food fast.

Frequently Asked Recipe Questions

→ What pasta works best for this dish?

Short pasta like macaroni or small shells holds the sauce well and cooks evenly.

→ Can I use different types of cheese?

Yes, substituting with sharp or medium cheddar retains the creamy texture, though experimenting with other cheeses can alter flavor and sauce consistency.

→ How does mustard affect the flavor?

Ground mustard adds a subtle tang that enhances the richness and balances the cheese without overpowering.

→ Is it necessary to use whole milk?

Whole milk offers creaminess but half and half can be used for an even richer sauce.

→ What is the best way to melt the cheese evenly?

Adding cheese in batches and stirring gently helps it melt smoothly and prevents clumping.