Creamy 5-Ingredient Instant Pot Mac and Cheese: The Ultimate Picky-Eater Approved Recipe
This incredibly simple, super easy recipe for 5-Ingredient Instant Pot Mac and Cheese is guaranteed to be a hit, even with the pickiest eaters! It’s almost as effortless as the boxed version, yet delivers all the rich, homemade flavor you crave. Perfectly designed for toddlers, kids, and even those adults who prefer their comfort food straightforward and delicious. Our secret to that irresistibly creamy, addictive, and cheesy taste we all adore? Good old Velveeta!
Macaroni and cheese is more than just a dish; it’s truly my love language. It’s a statement, a hug in a bowl, and a guaranteed smile-maker in our household. As I embark on sharing recipes on this blog, you’ll quickly discover my profound affection for this classic comfort food. Don’t be surprised if, over the next year, you find a collection of at least five or six different macaroni and cheese recipes here – and that’s just scratching the surface of basic varieties! My obsession with this iconic dish means I’m constantly experimenting with new, creative ways to prepare it, always aiming for that perfect blend of ease and deliciousness.
This 5-Ingredient Instant Pot Mac and Cheese recipe stands out as perhaps the easiest I’ve ever created. Firstly, it’s made entirely in the Instant Pot, which significantly streamlines the cooking process and minimizes cleanup. It truly doesn’t get much simpler than that when it comes to pasta dishes! Secondly, and perhaps most impressively, it requires just five core ingredients! This recipe wasn’t just a happy accident; it was a deliberate development born out of necessity. It was crafted specifically for my notoriously picky toddler, who, like many young children, gravitates towards simple, unadorned flavors. His diet, much to my surprise given my adventurous pregnancy and his diverse introduction to solids, often revolves around bread, pasta, and cereal. Parenthood, as many of you know, often presents unique and unexpected challenges, no matter how meticulously we plan or how hard we try to avoid them.
A Simple Mac and Cheese Recipe for Everyone
In our home, the quest for simple, relatively plain, yet satisfying ways to prepare our family’s favorite foods is ongoing. Without these straightforward options, I sometimes fear my son might live on air alone! I vividly remember thinking I would be one of those super-moms who exclusively fed their children fresh fruits and organic vegetables. Oh, how quickly reality can shift! After a year or so of navigating the daily struggle to encourage him to eat anything substantial, I’ve redefined success. Now, I’m simply overjoyed when he eats, regardless of whether it’s perfectly balanced. It’s about nourishment and peace of mind.
Therefore, I proudly dedicate this super simple, super easy, and remarkably picky eater-friendly 5-ingredient Instant Pot Mac and Cheese recipe to all the incredible parents out there who face similar battles. If you’re struggling to get one (or more) of your children to eat much of anything, know that you are not alone. Solidarity, mama, solidarity! This dish is a testament to those everyday victories.
Why Just 5 Ingredients? Simplify Your Comfort Food!
I proudly call this recipe “5-Ingredient Mac and Cheese” because it focuses on just five essential “real” ingredients that form the backbone of its incredible flavor and texture. Beyond these five, you’ll only need water and salt – staples that I confidently assume are always on hand in any kitchen, eliminating the need to add them to your grocery list. If by chance you find yourself low on salt, don’t fret too much. The inherent saltiness from the butter and especially the Velveeta processed cheese provides ample seasoning for a perfectly balanced macaroni and cheese.
You’ll also notice a few optional seasoning ingredients listed towards the end of our ingredients section. These are entirely discretionary and are there to offer a little extra flavor depth if you desire. However, if you’re catering to those super picky palates – perhaps a little one sensitive to anything new – you might wisely choose to forgo any additional seasonings. The beauty of this recipe lies in its simplicity and inherent deliciousness, making it a crowd-pleaser even without extra frills.
Key Ingredients for Your Instant Pot Mac and Cheese
Creating this wonderfully easy and creamy Instant Pot Mac and Cheese relies on a handful of carefully chosen ingredients that deliver maximum flavor and convenience. Here’s a closer look at what you’ll need and why each component is crucial:
- Macaroni: For this recipe, a small cut pasta is essential. Classic elbow macaroni is highly recommended as its shape perfectly cradles the creamy sauce. Opting for significantly larger or smaller pasta cuts can alter the sauce ratios and cooking times, so sticking to something very similar in size to elbow macaroni will yield the best results.
- Butter: You’ll need ¼ cup of salted butter, divided. One tablespoon is used to cook the macaroni, infusing it with flavor and preventing sticking, while the remaining three tablespoons are crucial for creating a rich roux, the thickening agent for our decadent cheese sauce.
- Flour: Unbleached all-purpose or regular all-purpose flour is ideal for developing the roux. It binds with the butter to create a smooth, consistent base for the cheese sauce, ensuring it’s never watery.
- Milk: Milk forms the luscious base of our cheese sauce. I prefer whole milk for its richness, which contributes to a truly indulgent texture. However, 2% or 1% milk can be used if you prefer a slightly lighter sauce without compromising too much on creaminess.
- Processed Cheese (like Velveeta): This is the star ingredient for that signature creamy, smooth, and unmistakable flavor. You’ll need half a pound of processed cheese, cut into ½-inch cubes. Often known as American cheese in block form, Velveeta melts beautifully and integrates seamlessly into the sauce, creating a velvety consistency that traditional cheddar simply can’t match in this quick preparation.
- Water: Two cups of drinking-quality water are needed for cooking the pasta.
- Salt: About ½ teaspoon of table salt will season the pasta as it cooks. Remember, butter and Velveeta also contribute to the overall saltiness.
Optional Flavor Boosters:
- Ground Black Pepper: If your family doesn’t have ultra-picky eaters, a pinch of freshly ground black pepper can add a welcome, subtle warmth to your homemade mac and cheese.
- Dry Ground Mustard Powder: This is a classic ingredient often found in traditional homemade macaroni and cheese recipes. While not strictly necessary for this recipe, it’s a fantastic addition if you have some on hand. It doesn’t make the dish taste like mustard; instead, it subtly enhances the cheesiness, bringing out a deeper, more complex flavor.
- Other Seasonings, to taste: Feel free to experiment with a dash of paprika for color and mild flavor, or a tiny pinch of cayenne pepper if you enjoy a very subtle kick. Always consider your audience when adding these!
Step-by-Step Instructions: Making Your Easy Instant Pot Mac and Cheese
Get ready to create a meal that will become a staple in your home. Follow these simple steps for a truly delicious 5-ingredient Instant Pot Mac and Cheese.
- To begin, add the elbow macaroni to the inner pot of your Instant Pot. This recipe works perfectly in either a 6-quart or an 8-quart model. While I haven’t personally tested it in a 3-quart Instant Pot, it’s likely to perform without any issues.
- Next, pour in the 2 cups of water, add ½ teaspoon of salt, and the first 1 tablespoon of salted butter. Give everything a good stir to ensure the macaroni is fully submerged in the liquid.
- Secure the lid on your Instant Pot and ensure the valve is set to the “sealing” position. Now, select the “Pressure Cook” or “Manual” function and cook on high pressure for exactly 4 minutes.
- Once the cooking cycle is complete, the Instant Pot will beep. Immediately press the “Cancel” button to turn it off. Then, carefully and cautiously, flip the valve to “venting” to perform a full manual pressure release. This rapid release is key to preventing overcooked pasta.
- Once the float valve drops – indicating that all the pressure has been safely released – you can carefully open the lid of the Instant Pot.
- Stir the cooked macaroni thoroughly and then drain it completely in a colander in your sink. To keep the pasta warm and ready for the sauce, place a plate or a clean bowl over the top of the colander.
Crafting the Perfect Macaroni and Cheese Sauce in the Instant Pot
With your perfectly cooked pasta waiting, it’s time to build the rich, cheesy sauce directly in your Instant Pot – simplifying cleanup even further!
- After draining your pasta, reset your Instant Pot to the “Sauté” function (on normal setting) and allow it to heat up.
- Once the inner pot is hot, add the remaining 3 tablespoons of butter to the Instant Pot. Let it melt completely.
- Sprinkle in the flour to the melted butter and immediately whisk vigorously to combine, creating a smooth paste known as a roux.
- Continue whisking the flour and butter mixture until no dry bits of flour remain. Keep cooking, whisking frequently for 2-3 minutes, until the roux develops a light golden hue and the raw flour smell has cooked out. This step is crucial for flavor and preventing a pasty taste.
- Now, it’s time to create the creamy base. Slowly drizzle in a small amount of the whole milk into the Instant Pot, whisking constantly until smooth. The mixture will thicken rapidly at first. Continue this process, adding the remaining milk gradually, whisking thoroughly after each addition until you have a smooth, lump-free sauce.
- Allow the sauce to continue cooking, whisking frequently, for an additional 1-3 minutes until it has thickened to your desired consistency.
- Add the cubed processed cheese (Velveeta) to the hot sauce.
The Grand Finale: Adding in the Macaroni
- Whisk the processed cheese into the sauce until it’s completely smooth and the cheese is fully melted and integrated, creating a uniform, velvety consistency.
- Gently add the cooked and drained macaroni into the Instant Pot with the cheese sauce. Fold the macaroni into the sauce until every piece is thoroughly coated and glistening.
- If desired, now is the time to incorporate additional seasonings like ground black pepper (⅛ teaspoon or more to taste), ½ teaspoon of dry mustard powder for a deeper cheesy note, a dash of paprika, or even a tiny pinch of cayenne for a subtle warmth. Adjust according to your family’s preferences.
- Serve immediately! This macaroni and cheese is best enjoyed fresh off the stove. While leftovers are possible, the texture is optimal right after preparation.
Handy Substitutions for Your Mac and Cheese
Life happens, and sometimes you might need to adapt a recipe. Here are some common questions and substitutions to ensure your Instant Pot Mac and Cheese is always a success:
If Velveeta or similar processed American cheese is unavailable in your local grocery store, don’t worry! You can easily make a fantastic homemade substitute using gelatin, dry milk, and sharp cheddar cheese. This DIY approach will give you that characteristic creamy melt. For a reliable recipe, check out this recipe for homemade Velveeta from Brown Eyed Baker.
The success of using gluten-free flour for the roux heavily depends on the specific brand and blend. Some gluten-free flours can become quite gummy when heated, which might not yield the desired smooth sauce texture. For this reason, I can’t universally recommend a direct 1:1 substitution. However, there are alternative methods for creating a gluten-free roux, often involving flours like cassava. You can find an excellent recipe for how to make a gluten-free roux from Cotter Crunch here.
Absolutely! You can use gluten-free macaroni in this Instant Pot Mac and Cheese recipe without issue. Simply use the same amount of macaroni specified in the recipe (2 cups), and cook it on high pressure for 4 minutes, just as you would with regular elbow macaroni. The cooking time should remain consistent.
Exciting Variations to Elevate Your Mac and Cheese
While this 5-ingredient recipe is perfect in its simplicity, it also serves as a fantastic base for creative additions. Here are some delicious variations to customize your Instant Pot Mac and Cheese:
- Bacon Mac and Cheese: For a savory, smoky twist, cook and crumble 4-6 slices of bacon. Fold the cooked bacon bits into the finished macaroni and cheese right before serving.
- Queso Mac and Cheese: Transform your dish into a zesty queso-style mac and cheese by stirring in one small can (about 4 ounces) of diced green chilies (undrained) into the cheese sauce just before adding the macaroni. This adds a mild heat and depth of flavor.
- Broccoli Mac and Cheese: Sneak in some greens by adding 1 ½ to 2 cups of steamed broccoli florets to the sauce along with the macaroni. Gently toss to coat the broccoli evenly with the creamy cheese sauce.
- Spicy Mac and Cheese: For those who love a kick, add ¼ teaspoon of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce. You can also sprinkle red pepper flakes on top as a garnish.
- Herb Infused Mac and Cheese: Stir in 1-2 tablespoons of finely chopped fresh chives or parsley into the finished mac and cheese for a fresh, aromatic touch.
More Easy Meal Ideas for Busy Days:
- Instant Pot Homemade Hamburger Helper
- Instant Pot Creamy Chicken Tortilla Soup
- Slow Cooker Queso Chicken Tacos
- Slow Cooker Lemonade Chicken
- Air Fryer Chicken Fajitas
Easy Instant Pot Mac and Cheese
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Ingredients
- ¼ cup butter divided
- 2 tablespoons flour
- 1 cup whole milk
- ½ pound velveeta cut into ½” cubes
- 2 cups elbow macaroni
- 2 cups water
- ½ teaspoon salt
- Optional: ⅛ teaspoon ground black pepper
- Optional: ½ teaspoon dry mustard powder
Instructions
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Add the elbow macaroni, water, 1 tablespoon of butter, and 1 teaspoon of salt to the inside of your Instant Pot. Stir well to ensure the macaroni is submerged under the water.
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Place the lid on your Instant Pot and move the valve to “sealing”.
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Cook on high pressure for 4 minutes.
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When the cook time is finished, hit the “cancel” button to turn the Instant Pot off. Carefully move the valve to “venting”. Do a full manual pressure release.
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Once the pin has dropped, indicating the pressure has been fully released, carefully remove the lid from the Instant Pot.
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Stir the macaroni and drain in a colander in the sink. Place a bowl over the colander to keep the macaroni warm while you prepare the sauce.
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Select the “Sauté” function and let the instant pot warm up.
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Once the pot is warm, add the remaining 3 tablespoons of butter to the Instant Pot.
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Once the butter is melted, add the flour and whisk well until all no dry flour remains.
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Continue cooking, whisking often to prevent burning. You want to cook the “flour” taste out, and you are looking for a very light golden hue. You will need to cook and whisk for 2-3 minutes to achieve this, but it may be less time if your pot is particularly hot.
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Once the roux has been sufficiently cooked, slowly pour in a small amount of the whole milk. Whisk to combine. This mixture will become very thick, very quickly. This is what will thicken your sauce. Whisk until it is lump free, then add more milk and whisk again. Repeat this until all the milk is gone and you have a lump free sauce.
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Let the sauce cook until thickened, whisking frequently. This should take 1-3 minutes.
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Add in the cubed processed cheese, and stir well to help it melt into the sauce.
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Once the processed cheese is melted, add the cooked macaroni. Fold the macaroni in until it is completely covered in sauce.
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Optionally, you may add ⅛ teaspoon (or more) of ground black pepper, and ½ tsp. dry ground mustard for a little extra flavor if desired. You may also season to your own particular tastes. Seasoned salt, paprika, and/or cayenne all make great additions if desired.
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Serve macaroni immediately. This macaroni and cheese does not reheat very well, so I recommend serving it and eating it the day of preparation.
Notes
This recipe yields approximately 4 generous main dish servings, or about 6 smaller side dish servings.
Leftovers:
While delicious, this macaroni and cheese is truly at its best when served immediately after preparation. It tends to dry out and the sauce can become less creamy upon reheating. If you do find yourself with leftovers and wish to reheat, I recommend doing so gently in the microwave or on the stovetop over low heat, adding a splash of extra milk (or even a little water) to help rehydrate and restore some of its creaminess. Stir frequently until warmed through.
Nutrition
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