Weeknight Dinner: Instant Pot Mac and Cheese

Mac and Cheese that goes from Instant Pot or stove to table in less than 30 minutes.

What’s great about this mac and cheese is it can be made any night of the week. It’s super easy and pure genius. In fact it’s a total crowd pleaser and hard to stop eating after one portion. You’ll need 6 ingredients: Macaroni (I like elbows or shells), chicken or vegetable broth, gouda, fontina or cheddar cheese, butter and everything seasoning.

I have to admit this is not my invention. This recipe is from Emily on the Pig & Quill, but it’s pure genius. Whenever I make it, it’s a general crowd pleaser and hard to stop eating after one portion. While I love traditional macaroni and cheese that you make with béchamel sauce and bake in the oven, this quick fix version is just as ooey, gooey and delicious.

Vegan Mac & Cheese Option: Our vegan contributor, Jill Maitland, was also gracious to share her own version of this recipe made on the stovetop.


  • 1 lb shell pasta
  • 4 cups veggie stock, plus 4 cups water
  • 2 T salted Vegan butter (like Earth Balance)
  • 2 heaping cup shredded Vegan cheese (Find a good quality, good tasting Vegan cheese that you like. For this recipe I used Violife Smoked Provolone. Miyoko’s and Treeline are also good brands)
  • 1 cup Nutritional Yeast
  • 1 cup sour cream (Kite Hill brand is a must!)


  1. Cook the Pasta

    Bring veggie stock + water to a boil; add pasta and cook according to package directions until al dente (cooking pasta in veggie stock is a game changer and adds depth of flavor to the mac and cheese)

  2. Drain

    Reserve 2 cups of the veggie stock and drain pasta

  3. Melt Butter and Combine

    Melt the butter in the pasta pot and add cooked pasta back to the pot.

  4. Combine and create creaminess

    Stir in remaining ingredients and simmer for 10 minutes. While stirring, add reserved broth a little at a time, as necessary, to maintain creaminess.

Once again add a simple salad with my vinaigrette or a cooked vegetable, and your family will be quite happy. Plus it’s even better the next day baked with breadcrumbs and butter on the top for a more traditional feel.