Macaroni and Cheese
This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.
Servings Prep Time
8servings 5minutes
Cook Time
Servings Prep Time
8servings 5minutes
Cook Time
  • 1pound elbow macaroni
  • 4cups chicken brothor vegetable broth, low sodium
  • 3tablespoons unsalted butter
  • 12ounces sharp Cheddar cheeseshredded, 3 cups tightly packed
  • 1/2cup Parmesan cheeseshredded, about 2 ounces
  • 1/2cup sour cream
  • 1 1/2teaspoons yellow mustard
  • 1/8teaspoon cayenne pepper
  1. Combine the macaroni, broth, and butter in the Instant Pot.
  2. Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.  Perform a quick release by moving the Steam Release to Venting.
  3. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve. 
Recipe Notes


  1. If you like, finish the macaroni and cheese under the broiler for a crispy topping.
  2. Transfer to a 3-quart flameproof baking dish, sprinkle evenly with 1 cup panko bread crumbs, and then broil for just a few minutes, until the bread crumbs are golden brown.