For the dreamiest, most luxurious, super creamy macaroni and cheese, break out your instant-pot, Cabot cheeses and butter! This instant pot mac and cheese creates the taste and texture you crave when enjoying this ultimate comfort dish, but makes it extremely convenient to make – no draining the noodles here. With three different cheeses – cream cheese, sharp cheddar and Monterey Jack, this is one rich and yummy mac and cheese! Share the recipe on Facebook, Pinterest, Instagram, and Twitter with family and friends.
For 6 to 8 servings, begin by adding elbow macaroni, followed by Cabot Unsalted Butter, water, ground mustard, kosher salt, granulated onion (or onion powder), black pepper, and cayenne pepper to the bowl of the instant-pot. Secure the lid and make sure the vent is set to “sealing”.
Select “Manual” and set pressure to “HIGH” for 4 minutes. When the 4 minutes is up, quickly release the pressure by flipping the vent to “VENTING”.
Open the lid and add the cubed Cabot Cream Cheese. Stir gently, but thoroughly, until the cream cheese is completely melted. Add the milk, Cabot Seriously Sharp Cheddar and Cabot Monterey Jack and continue to stir until all of the cheese is melted and smooth. Serve immediately and enjoy!
For a hearty slow cooker mac and cheese with bacon, try this mouth-watering recipe for Slow Cooker Bacon Mac and Cheese. Cabot is a co-operative of 800 farm families, bringing many years of experience to make only the best products for you and your family. We’d love to hear your feedback on this instant-pot mac and cheese recipe, so please rate and review it when you have the chance!
1 pound small elbow macaroni
4 tablespoons Cabot Unsalted Butter
3 cups water
2 ¼ teaspoons ground mustard, preferably English mustard
2 teaspoons kosher salt
½ teaspoon granulated onion or onion powder
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
4 ounces Cabot Cream Cheese, cubed
¾ cup whole milk
8 ounces Cabot Seriously Sharp Cheddar, grated or Seriously Sharp Shredded Cheddar (about 2 cups)
8 ounces Cabot Monterey Jack, grated or Monterey Jack Shredded Cheese (about 2 cups)
Cooking for fewer people?
To reduce this recipe to 3 – 4 servings cut the ingredients in half (as below). The other directions remain the same.
½ pound small elbow macaroni
2 tablespoons Cabot Unsalted Butter
1 ½ cups water
1 teaspoon ground mustard, preferably English mustard
1 teaspoon kosher salt
¼ teaspoon granulated onion or onion powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground cayenne pepper
2 ounces Cabot Cream Cheese, cubed
6 tablespoons whole milk
4 ounces Cabot Seriously Sharp Cheddar, grated or Seriously Sharp Shredded Cheddar (about 1 cup)
4 ounces Cabot Monterey Jack, grated or Monterey Jack Shredded Cheese (about 1 cup)
Get the ingredients you need at a convenient nearby location.
Prep: 10 mins | Cook: 15 mins | Total: 25 mins
ADD the macaroni, butter, water, ground mustard, kosher salt, granulated onion or onion powder, black pepper, and cayenne pepper to the bowl of the Instant Pot. Stir to combine.
SECURE the lid and make sure the vent is set to “sealing”.
SELECT “Manual” and set pressure to “HIGH” for 4 minutes. When the 4 minutes is up, quick release the pressure by flipping the vent to “VENTING”. Set Instant Pot to “KEEP WARM”.
OPEN the lid and add the cubed cream cheese. Stir gently but thoroughly until the cream cheese is melted.
It turned out great! I made the full recipe for two so we could have leftovers. The cayenne pepper made it pretty spicy. We liked it but I might halve or omit the cayenne next time so we can taste the full flavor of the delicious cheese without the heat.
The perfect Mac and cheese recipe! A great hit with the little and big kids at Thanksgiving. I made it in advance, then heated in a casserole with bread crumbs on top.
Delicious, though after the first time, I now make this recipe without the cream cheese. The cheddar cheese and Monterey Jack are a great combination. The cream cheese was just too much. It’s not needed.
After reading the reviews, I used about half of the cheeses (~1 cup each of the shredded cheeses and ~2 oz of cream cheese). I used 3 tbs butter, light cream cheese, 2% milk and high fiber elbow macaroni. The macaroni was perfectly al dente and the cheese balance was just right. I've made a lot of different mac & cheese recipes and this one is pretty divine, even with my modifications. It also passed muster with my boyfriend who doesn't always enjoy when I 'health up' recipes.
Excellent! Super easy to make and absolutely delicious. I didn't change a thing in the recipe, and I won't the next time I make it either. Everyone from youngest to oldest enjoyed it as is.
Very creamy and yummy. I use reduced fat cream cheese and cavatappi pasta. I have frozen it and re-heated in microwave and it still tastes great.
Great recipe, easy & quick to fix, and delicious! Looking forward to making this again!
Really loved how easy this meal was (I used Pepper Jack) and the family LOVED it!!!!
This is awesome mac and cheese. Super easy and it's always a hit with kids and adults. I usually add in a bit of parmesan as well. I've made for a couple different parties and have given out the recipe to a bunch of people.
Yummy, but I prefer it without the cream cheese. That's too much. The other POUND of cheese are plenty – and delicious! Great flavor with the dried mustard and onion, and easy to make. Still very creamy, even without the cream cheese.
Flavor is amazing!! But it is WAY too cheesy. Couldn’t eat it. Needs about half the cheese.
Interested in trying but only have a pressure cooker, can a pressure cooker be substituted for a Instant Pot? If so, does the recipe quantities & directions remain the same?
** An Instant Pot is essentially a pressure cooker with more options. IF you choose to try the recipe as is please let us know how you liked it. Email email@example.com. Good luck.
This is my go to IP mac-n-cheez! You had me at mustard!
This looks great, but question about the cream cheese- is it 4 oz or 8 oz? The note says "1 cup", but that would be 8 oz rather than the 4 oz listed.
* Please use 4 ounces and the cubed amount is approximate.
I made this for dinner last night, and we talked about how good it was until we fell asleep. Waking up now we're contemplating having it for breakfast.
I substituted a medium cheddar and muenster cheese blend (all I had on hand). When adding the dry mustard I put in a round squirt of dijon mustard for just a little tang. It was perfect for our tastes. As of right now this will be my base/go to mac and cheese.
Note: After the recipe was completely finished, I turned of the IP, closed it up, and let it sit until desired consistency.
Despite the title including 'creamy,' I was seriously surprised with how creamy and cheesy this was. So good. I sprinkled the individual servings with diced roasted jalapeno and crisp bacon crumbs.
Super Yummy. I used evaporated milk instead of regular milk and sliced and fried up a smoked sausage to add in and everyone raved.
Is this recipe easily doubled in the Instant Pot or should it be done separately? Thanks!
*As long as as your mixture doesn’t go above the max fill line, you should be fine.
The best mac and cheese I have ever had. I am going to add ham next time!
Made this several times. Easy enough my 8 year old can do it. Great results each time.
Delicious in every way. Used an 8 oz bar of Pepper Jack in place of Montery Jack! Over the top!
This was my first time making pasta in the instant pot and it came out perfectly. I used Cabot pepper jack and 3 year aged cheddar. I left out the cayenne because of the pepper jack. I will definitely make this again!
Yummy! and so easy. Cayenne is a bit spicy.
What do I do with the 4 cups of water?
Thanks for catching our error! Water added to directions.