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Kids and adults love this loaded Instant Pot mac and cheese!

Instant Pot Mac and Cheese

This Instant Pot mac and cheese is loaded with so much flavor! ($.57 per one-cup serving)
Course Main Course
Cuisine American
Keyword instant pot mac and cheese
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 12
Calories 228kcal


  • 6 strips of bacon
  • 1 lb macaroni (whole wheat or regular)
  • 4 cups water
  • 4 tbs butter
  • 2 eggs
  • 1 cup milk
  • 1 tsp mustard powder
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 8 oz grated cheddar cheese
  • Salt and pepper to taste
  • 2 scallions chopped
  • 1/2 lb broccoli florets


  • Cook chopped bacon in the Instant Pot on Medium Saute until brown, stirring constantly. Remove the bacon along with all but 1 tablespoon of the grease. Set bacon aside, and refrigerate extra bacon grease for use another time. (Alternately, you can cook the bacon in the oven at 350 degrees while the macaroni is cooking in the Instant Pot, and chop it after cooking.)
  • Add the macaroni and water to the pot. Cook on manual for 4 minutes. Do a careful quick release of the pressure.
  • Add the butter to the warm noodles in the pot, and stir until melted.
  • In a medium bowl, stir together the eggs, milk, mustard powder, paprika, and cayenne pepper. Pour the mixture into the Instant Pot and stir to combine. (The hot noodles will cook the egg mixture.) Stir in the grated cheese until melted. Add salt and pepper to taste.
  • To serve, top with chopped bacon, scallions, and steamed broccoli bits. 



Adapted from this recipe


Calories: 228kcal