Quick and Easy Pressure Cooker Mac and Cheese

Image of Caroline Chambers
Rated 4.0 based on 12 customer reviews
Quick and Easy Pressure Cooker Mac and Cheese
Quick and Easy Pressure Cooker Mac and Cheese


For best results, we recommend using:


Mealthy Tip

Season your mac and cheese with garlic powder, cayenne pepper, mustard powder, ground black pepper, hot sauce, Italian seasoning, or grated Parmesan cheese. The options really are endless.

Substitute a different cheese like Gruyère cheese for the Cheddar cheese.

Try whole grain pasta for a heartier, higher fiber version. Want to know more about fiber? Check out our article on eating a high fiber diet.

Nutrition Facts

Per Serving: 272 calories; 16g fat; 19.8g carbohydrates; 12g protein; 45mg cholesterol; 511mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 272 Calories from Fat 143
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Trans Fat 0.3g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 4.4g
Cholesterol 45mg 15%
Sodium 511mg 21%
Total Carbohydrate 19.8g 7%
Dietary Fiber 1g 4%
Sugars 1.7g
Protein 12g
Vitamin A 11% Vitamin C 0%
Calcium 22% Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.0out of 5 Stars

(12 Reviews)

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What others are saying

Image of Carla Moore

Carla Moore says:

Came out perfect! Creamy and yummy with no extra liquid. Also added cooked and chopped bacon.

Image of CM Grellette

CM Grellette says:

Trying the recipe today - looks fabulous!! I’m wondering if you strain the pasta then add the cheese and milk or add it to the pasta and water? Thanks for the clarification😀

Image of Joe Higgins

Joe Higgins says:

Next time I’m going to drain the water before adding cheese, milk and butter

Image of Rhonda McDade

Rhonda McDade says:

I added garlic powder, mustard powder, white pepper, and onion powder to the milk and mixed it - then added to the cheese, macaroni mixture. It was great!

Image of Marlene Colerico

Marlene Colerico says:

Wow. Multipot does it again! So delicious. I made it with gluten free brown rice pasta and it worked great.

Image of Nancy Sylvester

Nancy Sylvester says:


Image of Sam Chandler

Sam Chandler says:

I made this recipe tonight! When I saw that it used regular cheddar cheese I was not sure how I would like it, but it was oh so yummy and incredibly easy to make. I could literally eat the entire pot by myself!

Image of Max Heron

Max Heron says:

This is one of those recipes that you can make any night of the week and your family won't complain. Way better than boxed mac and cheese. I've served it as a meal in itself, and also as a side to baked chicken. It's my favorite fail-proof pressure cooker mac.

Image of Brandie Dubay

Brandie Dubay says:

My family enjoys this recipe. We cook it a bit longer and it comes out perfect. No straining needed.

Image of Cindy Santos

Cindy Santos says:

I saw the reviews about hot butter spewing through the vent. I draped a small dishtowel over it when turning. I didn't get splashed and it absorbed some of the liquid. Use a small towel that's absorbant and remove it as soon as the pressure is released. Don't leave the towel on there.

Image of Michael Friedman

Michael Friedman says:

Had to throw it out. Too much water for recipe, yet macaroni was still hard. Turned out like a soup. Cheese did not melt evenly, sunk to bottom.

Image of Jay Wied

Jay Wied says:

It’s bland and boring. It’s a step up from kraft but it’s not anything great. I would recommend using different cheese and seasoning it with something more than salt and pepper.