Rich, creamy, flavor-packed cheese sauce and a crispy buttery topping make this easy-to-make Instant Pot Mac and Cheese recipe stand out from the rest! We use a special blend of cheeses and seasonings to make it something truly special. And no worries if you don’t have an Instant Pot; you can easily make this on the stovetop!
Add the crackers to a zip-top plastic bag. Roll over them with a rolling pin to lightly crush.
Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the butter. Once melted, add the cracker crumbs and garlic powder, and stir to combine. Cook until the cracker is very light brown, about 2 minutes, stirring frequently. Press “Cancel” to stop the “Sauté” function.
Transfer the cracker crumbs to a bowl and set aside.
Carefully wipe out the inside of the Instant Pot with a paper towel, and let it cool for 10 minutes (this is to avoid getting a burn warning).
For the Macaroni and Cheese:
Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the butter. Once melted, add the onion and garlic. Cook until the onion is starting to soften, about 3 to 5 minutes, stirring frequently. Press “Cancel” to stop the “Sauté” function.
Add the elbow noodles, salt, and water. Give it a stir.
Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 3 minutes.
Once it’s done cooking, carefully release the pressure and open the pot. Stir the noodles, add the cream cheese, and put the lid on the pot for 2 minutes (this will melt the cheese). Uncover the pot, and stir to combine the cream cheese.
Add the half and half, flour, hot sauce, Dijon, Worcestershire, paprika, and black pepper. Stir to combine.
Stir in the Cheddar, Gruyere, Havarti, Monterey Jack, and Parmesan a handful at a time until fully incorporated.
To Serve:
Top each serving with a sprinkle of the buttery cracker topping and minced parsley.
Notes
White Wine Suggestion: For a more complex flavor, reduce the water to 3 ⅔ cups and add ⅓ cup dry white wine. This gives it more of a fondue flavor profile.
Shred Your Own Cheese: Don’t use pre-shredded cheese for this recipe. I know it can be a big time-saver, but it’s not worth the trade-off. Pre-shredded cheese has anti-caking agents and/or preservatives added. They don’t have the same flavor or texture as freshly-shredded cheese, and the resulting mac and cheese won’t be as smooth and creamy.
Storage: Store homemade mac and cheese covered in the fridge for up to 5 days.
How To Reheat Mac and Cheese in the Oven
Preheat the oven to 350F.
Put as much mac and cheese as you will eat in an oven-safe dish. Cover the top with foil.
Bake until warm throughout, about 20 to 30 minutes.
Once it’s warm, give the mac and cheese a stir. If it’s a little dry, stir in a little milk (about 1 to 2 tablespoons of milk per 1 cup of mac and cheese) until it’s creamy again.