Mac and cheese is a cinch in the Instant Pot! It comes together so quickly and easily you might think you forgot a step the first time you try it. You don’t even need to be an expert at boiling pasta—the Instant Pot does the work for you.
Since my daughter Leah can’t have dairy anymore, we don’t make this at my house right now, but it’s a fantastic recipe to keep on hand for quick lunches or a simple dinner side. You can make it with either gluten-free or regular pasta.
This mac and cheese comes from our Instant Pot SkillLab, a hands-on resource that teaches kids how to use the Instant Pot after completing the Kids Cook Real Food™ eCourse.
Surprise Veggies Kids Will Eat
I’m not a fan of hiding vegetables, but I do love creative ways to make veggies more appealing. This mac and cheese uses pureed pumpkin in the cheese sauce. You can tell your kids it’s there—or not—but most children find pumpkin mixed into a creamy cheese sauce much more palatable than a bowl of roasted squash.
Can’t view the video? Watch it here on YouTube.
Instant Pot Mac and Cheese Recipe
Ingredients
- 4 cups sturdy gluten-free or regular pasta (about a 1-pound box)
- 4 cups water
- 1 teaspoon salt
- 1 cup cooked and pureed pumpkin or winter squash
- 1/2 cup milk
- 4 tablespoons butter (half stick)
- 2 cups grated cheese (any kind; we like half mozzarella and half sharp cheddar)
- 1 teaspoon organic cane sugar (optional — adds that boxed mac & cheese flavor)
- 1/2 teaspoon turmeric (optional — for a more vivid boxed-mac color)
- Optional vegetables:
- 1–2 cups frozen peas or mixed vegetables (peas/carrots/corn)
- 1/2 pound frozen broccoli or cauliflower
- A few handfuls of spinach or other greens
- Do not add fresh raw vegetables; they may not cook through.
Directions
- Measure the pasta, water, and salt into the Instant Pot. If using frozen broccoli or cauliflower, add it now.
- Lock the lid and set the valve to “sealing.”
- Press “Manual” and reduce the time to 3 minutes.
- The Instant Pot will reach pressure and cook automatically.
- While it cooks, grate the cheese and measure the pumpkin, milk, and butter so they’re ready when the pot finishes.
- When the Instant Pot beeps after 3 minutes, perform a quick release by carefully opening the valve (adult task).
- Open the lid (adult job), press “Cancel,” then press “Sauté.”
- If you want to add frozen peas, mixed vegetables, or greens, stir them in now.
- Add the pumpkin, milk, butter, cheese, sugar, and turmeric (if using). Stir and cook until the cheese and butter melt—about 2–5 minutes. After the first couple of minutes, press “Cancel/Keep Warm” twice to switch to Keep Warm so the mixture doesn’t get too hot and spit.
- Let the mac and cheese sit 2–3 minutes to thicken before serving.
Recipe Notes
- Frozen broccoli and cauliflower will become quite soft with this method. If you prefer crisp-tender vegetables, this technique will not produce al dente results.
- A helpful rule for cooking pasta in the Instant Pot is to use about half the box’s stovetop cooking time as your pressure-cooking time.
Find more cooking videos for kids in our video playlist.
If you enjoyed this recipe, consider exploring our online cooking course!
