When it comes to comfort food, nothing beats a warm bowl of macaroni and cheese—especially when it’s loaded with not one, not two, but three kinds of cheese! This Instant Pot 3-Cheese Mac and Cheese is rich, creamy, and ridiculously easy to make. In just a few steps and under 20 minutes, you’ll have a pot full of ooey-gooey, cheesy perfection.
This recipe is perfect for potlucks, parties, holidays, or big family dinners because it makes a generous batch that satisfies a crowd. Whether you’re feeding kids or adults, this cheesy pasta dish is always the first to disappear from the table.
The best part? It’s made entirely in the Instant Pot, which means fewer dishes, faster cooking time, and consistent, foolproof results every single time.
If you love velvety sauce, tender pasta, and bold cheesy flavor, this is the ultimate mac and cheese recipe you’ve been looking for!
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INGREDIENTS:
- 1 cup whole milk or half and half
- 8 ounces grated sharp cheddar
- 8 ounces grated Colby jack cheese
- 3 ¾ cups water
- 16 oz uncooked macaroni noodles
- 3 Tbsp butter
- 8 ounces grated Monterey jack cheese
- 2 tsp kosher salt
- ½ tsp pepper
- 2 tsp ground mustard
- 1 cup panko breadcrumbs (optional)
INSTRUCTIONS:
1 ) Pour the water into the Instant Pot. Add in the macaroni, butter, salt, pepper, and ground mustard.
2 ) Cover and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When the time is up let the pot sit for 5 minutes and then move the valve to venting.
3 ) Remove the lid and stir in the milk. Then stir in the cheeses a couple of cups at a time until all the cheese is stirred in and creamy and smooth.
4 ) Optional breadcrumb topping: Unplug your Instant Pot. Sprinkle the breadcrumbs on top of the macaroni and cheese. Place your CrispLid on top of the pot.
5 ) Click the lid into place and set the temperature to 500 degrees and the timer to 4 minutes. When the time is up, remove the lid and serve the mac and cheese.
6 ) If you don’t have a CrispLid then you can scoop the mac and cheese into a 9×13 inch pan. Sprinkle the breadcrumbs on top and broil in your oven until the breadcrumbs are toasted.
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Pro Tips for the Best Instant Pot Mac and Cheese
- Use a Blend of Cheeses
Sharp cheddar, mozzarella, and Parmesan make a rich, tangy, and ultra-creamy combo. - Salt the Water Well
Just like pasta on the stovetop, you’ll want to season the water before cooking in the Instant Pot. - Add Butter for Silkiness
A little bit of butter stirred in after cooking helps the sauce cling to the pasta. - Use Warm Milk or Cream
Adding warm dairy helps the cheese melt evenly without clumping. - Don’t Skip Seasonings
Try a dash of garlic powder, mustard powder, or paprika to round out the flavor. - Store Leftovers Like a Pro
Reheat with a splash of milk to bring it back to creamy life the next day.
FAQ – Instant Pot 3-Cheese Mac and Cheese
Q1: What cheeses work best in this recipe?
- A: A classic combo is sharp cheddar, mozzarella, and Parmesan. You can also add Gruyère or cream cheese for extra richness.
Q2: Can I use pre-shredded cheese?
- A: Yes, but freshly shredded cheese melts better and gives a smoother sauce.
Q3: What type of pasta should I use?
- A: Elbow macaroni is traditional, but shells, rotini, or cavatappi work too!
Q4: Can I make this ahead of time?
- A: It’s best served fresh, but leftovers can be stored and reheated with a splash of milk.
Q5: How long do I cook the pasta in the Instant Pot?
- A: Typically 4 minutes on high pressure, followed by a quick release.
Q6: Can I double the recipe for a crowd?
- A: Absolutely! Just make sure your Instant Pot is large enough (8-quart is best).
Q7: Can I add extras like bacon or jalapeños?
- A: Yes! Stir in cooked bacon, roasted garlic, jalapeños, or sautéed onions for a flavor twist.
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