Go Back
+ servings

Instant Pot Creamy Mac & Cheese

5 from 1 vote
Cook Time 10 mins
Total Time 10 mins
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 6


  • Pressure Cooker / Instant Pot


  • 16 oz cavatappi noodles 1 box
  • 4 cups low-sodium chicken broth or vegetables broth
  • 2 cups shredded sharp chedder cheese preferably freshly shredded
  • 1 cup parmesan cheese preferably freshly shredded
  • ½ cup heavy whipping cream
  • 4 oz cream cheese room temperature
  • 1 tbsp buffalo sauce or crystal hot sauce
  • 1 tsp onion powder
  • 1 tsp salt +/- adjust to you liking
  • ¼ tsp black pepper +/- adjust to you liking


  • Place cavatappi noodles into the cooker (cavatappi is recomended but if you prefer a different type feel free to venture out, it will turn out just as good).
  • Add chicken broth, heavy whipping cream, cream cheese and onion powder; mix and stir.
  • Place the lid on. Pressure cook on high for 3 minutes and 5 minutes natural release. Follow the manfacture instructions for a quick release.
  • Remove the lid. Mix well until the cream cheese completely covers the noodles.
  • Add buffalo sauce and the rest of the cheese (in 4-5 increments to prevent clumping); stir until cheese is fully melted and well mixed.
  • Season with 1 tsp salt (+/- adjust to your liking) and ¼ tsp black pepper; mix and stir.

Serve and enjoy!

    Keyword best creamy mac and cheese recipe, east instant pot mac and cheese recipe, Instant pot creamy mac and cheese, pressure cooker creamy mac and cheese
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!