Macaroni and cheese is one of my all-time favorite comfort foods. It makes a perfect side dish for holiday meals or potlucks, but it’s also a pretty awesome meal all on its own. Creamy, cozy, and easy to customize, this Instant Pot mac and cheese comes together in under 30 minutes without a lot of work.
This recipe is perfect for picky eaters (like Larissa!), quick weeknight dinners, or anytime you’re craving a warm bowl of cheesy goodness. And if you’re skipping dairy, there’s a fully vegan version included that’s just as rich and satisfying.
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What Makes This Recipe Special
Instant Pot mac and cheese is a game-changer for busy folks or anyone craving nostalgic comfort with a modern (and meatless) twist. With minimal prep and hands-off cooking, it practically makes itself. Plus, it’s super flexible — mix and match cheeses, sneak in veggies, or spice it up however you like.
Unlike stovetop versions that can require lots of stirring (and another pot for the sauce), this one keeps everything tidy in the Instant Pot. And if you’re cooking for mixed-diet households, this recipe is a crowd-pleaser for everyone — vegan or not.
Shopping List
Here’s what you’ll need for the classic version (vegan swaps below!):
vegetarian version
- elbow macaroni
- vegetable broth (or water)
- ground mustard
- garlic powder
- black pepper
- butter
- whole milk
- evaporated milk
- shredded sharp cheddar cheese (or use a combo like cheddar + Monterey Jack or gouda)
- cream cheese
- shredded
parmesan cheese - Optional: hot sauce for a kick
Vegan swaps
- use dairy-free milk (unsweetened oat or cashew are great)
- vegan shredded cheddar cheese (like Violife or Daiya)
- vegan cream cheese (like Tofutti or Kite Hill)
- vegan
parmesan (like NOOCH It! or homemade)
Instructions
pressure cook the macaroni
Add macaroni, broth (or water), mustard, garlic powder, and black pepper to the Instant Pot. Lock the lid and set the valve to “Sealing.” Use the Manual function or Pressure Cook on high pressure for 4 minutes.
Once the time is up, perform a Quick Release by carefully turning the pressure release valve.
make the cheese sauce
Switch the Instant Pot to Sauté mode. Stir in the butter and evaporated milk (or vegan cream).
Gradually add shredded cheddar,
Add milk as needed to thin out the sauce to your desired consistency.
Taste and adjust seasoning. Add a few dashes of hot sauce if you like a little zing!
Serve immediately or keep on the Warm setting until ready to eat.
Why This Instant Pot Mac and Cheese Works
Fast & fuss-free An Instant Pot (or any pressure cooker) turns this into a one-pot wonder.
Ultra creamy Evaporated milk (or a rich plant cream) plus cream cheese takes the sauce to the next level.
Flexible Works with cheddar, gouda, mozzarella, or even Swiss — or their plant-based cousins.
Family favorite Kids love it, and it’s easy to scale up for a crowd.
Variations to Try
Air fryer mac and cheese bites Let leftovers cool, scoop into balls, air fry until crispy!
Dutch oven finish Transfer to a baking dish, sprinkle with breadcrumbs, and bake for a crusty top.
Gouda mac and cheese Use smoked gouda (or vegan equivalent) for a savory twist.
Monterey Jack & Swiss Mac Swap out the cheddar for a blend of Monterey Jack and Swiss cheese (or vegan alternatives). Monterey Jack cheese brings a creamy, mellow flavor, while Swiss adds a slight nuttiness. This combo is especially great if you like your mac and cheese a little less sharp but still rich and melty.
Bacon bits or hot dogs Try vegan versions for fun add-ins.
Spicy version Stir in chipotle powder, cayenne, or more hot sauce.
Gluten-free Use gluten-free
Tips to Keep It Fresh
Storage Keeps in the fridge for 3–4 days in an airtight container.
Reheating Add a splash of milk when reheating to bring back creaminess.
Batch cook Double the recipe, freeze in portions, and reheat for easy weeknight meals.
Instant Pot Mac and Cheese (Vegetarian with Vegan Option)
Ingredients
- 16 oz elbow macaroni
- 4 cups vegetable broth or water
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon butter or plant-based butter
- 1/2 cup whole milk or unsweetened non-dairy milk
- 1 12 oz can evaporated milk or 1 cup vegan cream or cashew cream
- 2 cups shredded sharp cheddar cheese or vegan cheddar
- 1/2 cup cream cheese or vegan cream cheese
- 1/4 cup shredded parmesan cheese or vegan parmesan
Instructions
- Add macaroni, broth, mustard, garlic powder, and black pepper to the Instant Pot. Stir to combine.
- Lock the lid and set the valve to “Sealing.” Select the Manual or Pressure Cook setting and cook on high pressure for 4 minutes.
- When cooking is complete, carefully perform a Quick Release by turning the pressure release valve.
- Select the Sauté function. Add butter and stir until melted.
- Stir in the evaporated milk (or vegan cream) and mix well.
- Gradually add shredded cheddar, parmesan, and cream cheese. Stir constantly until melted and the sauce is creamy.
- Pour in the milk and stir until the desired consistency is reached.
- Add hot sauce if using. Taste and adjust seasonings as needed.
- Serve hot and enjoy!
Notes
- For a vegan version, use vegan butter, dairy-free milk, and plant-based cheese options.
- Gluten-free pasta works well here — just reduce pressure cook time slightly to avoid mushiness.
- Leftovers reheat best with a splash of extra milk.
This Instant Pot Mac and Cheese is pure plant-based comfort food — creamy, customizable, and incredibly easy. Whether you’re just starting to explore meatless meals or you’ve been eating plant-based for years, this dish delivers all the cheesy satisfaction without the dairy (if you want!).
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
Can I make this without an Instant Pot?
Yes! Cook pasta on the stovetop, then drain and mix with a cheese sauce made in a separate pot. Not as easy, but still tasty!
What are the best vegan cheeses for mac and cheese?
Violife, Follow Your Heart, Miyoko’s, and Daiya Cutting Board Shreds all melt well and have good flavor. Try a blend for best results!
Can I freeze this?
You can, but texture may change a bit. Add a little extra non-dairy milk when reheating to bring back creaminess.
Is evaporated milk vegan?
Traditional evaporated milk is not vegan, but you can sub in coconut cream, oat cream, or cashew cream for a similar richness.
How can I add protein?
Toss in some cooked vegan sausage, lentils, or chopped vegan rotisserie chicken to boost the protein.
