Creamiest 4-Minute Instant Pot Mac and Cheese Ever

Question 1

Can I use pre-shredded cheese instead of grating my own?

Accepted Answer

Oh honey, I get it—those pre-shredded bags are so tempting when you're in a rush. But trust me on this: skip the shortcut! Those anti-caking powders inside keep the shreds separated in the bag, but they also make your sauce turn out grainy. Take the extra two minutes to shred cheese from a block (sharp cheddar works miracles), and you'll get that smooth, creamy texture that makes this one-pot mac so special.

Question 2

What's the best way to store leftovers?

Accepted Answer

We rarely have leftovers (with three kids, this mac disappears fast!), but when we do, I transfer it to an airtight container and refrigerate within an hour. The sauce thickens as it cools, so when you reheat, splash in a tablespoon of milk or water and stir gently over low heat. Pro tip: Microwave in 30-second bursts, stirring between each to avoid scorching—nobody wants rubbery cheese!

Question 3

Can I double this Instant Pot mac and cheese recipe?

Accepted Answer

Absolutely! For crowds or meal prep, I regularly double the recipe in my 6-quart Instant Pot. Just bump the water up to about 6½ cups (not quite double, since some evaporates), keep the cook time at 4 minutes, and have your extra cheese ready to stir in. The pot will take slightly longer to come to pressure, but that creamy IP mac magic still happens—just be ready for seconds requests!

Instant Pot Mac and Cheese

Ingredients

Instructions

Notes

Nutrition