Quick and Easy Pressure Cooker Mac and Cheese

Image of Caroline Chambers
Rated 4.0 based on 21 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 Fat143
% Daily Value*
Total Fat 16g 25%
Saturated Fat9g 45%
Trans Fat0.3g
Polyunsaturated Fat0.8g
Monounsaturated Fat4.4g
Cholesterol 45mg 15%
Sodium 511mg 21%
Total Carbohydrate 19.8g 7%
Dietary Fiber1g 4%
Protein 12g
Vitamin A11% Vitamin C0%
Calcium22% Iron4%

* 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

(21 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 Jennifer Penrod

Jennifer Penrod says:

Too much cheese...didn’t come together. I ended up making a roux and finished melting it on the stove. And no flavor. Not great.

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.

Image of Marie Kowalski

Marie Kowalski says:


Image of Deanna Dotson

Deanna Dotson says:

Added ham and extra cheese. Incredible.

Image of Barbara Farmer

Barbara Farmer says:

This is a good starting point. A basic recipe from which you can make it your own, as stated in the notes. I don’t understand how some people could have experienced butter spewing through the steam vent unless they dumped all the ingredients in the pot first instead of adding the milk and butter at the end of cooking? I like to add a bit of dry mustard powder and use whatever cheeses I have on hand. Turns out great by itself or with a stir in of leftover chopped leftover veggies, nuts or herbs. Lovely.

Image of Rachael Keith

Rachael Keith says:

So easy to make, I added bbq chicken to it to make it more interesting! I love basic recipes you can add your own stuff to. I’m guessing the people whose Mac didn’t cook enough might have a problem with their pressure cooker or used too much pasta. And yes, drain the excess water before adding the last ingredients! I make “for 2” and it lasts me 4 meals!

Image of Bob F

Bob F says:

You need 8 min to cook macaroni

Image of Nathan W

Nathan W says:

Mac n cheese in Mealthy pot is off the hook. Follow the directions for best result. Can substitute dry noodles for any kind you have or like. This is the cheesiest!

Image of Addy Barry

Addy Barry says:

OH MY GOODNESS!! If you are a parent or college student or pretty much ANYONE, than you need this is your life! It is soooo easy and soooo good! Way better than box. 💖💖

Image of CakeSmashe R

CakeSmashe R says:

came out great! I made 8 servings and used 3 cups of cheese. keep stirring the cheese in and the extra water will evaporate and thicken.