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–+ servings
Faster than the stove — no waiting for water to boil. One pot, no draining — the pasta cooks right in the liquid that becomes the sauce. Totally hands-off — set it, walk away, finish dinner. Works with literally any brand of boxed mac and cheese. Kid-safe — older kids can make this themselves with no hot stove or heavy pots. Doubles and triples without any change to cook time — perfect for feeding a crowd.

Instant Pot Boxed Mac and Cheese

5 from 1 vote
Author: Laurie Fleming
Prep Time: 2 minutes
Cook Time: 4 minutes
6 minutes
Total Time: 12 minutes
Servings: 3 Servings

Description

The fastest, easiest way to make any box of mac and cheese using your Instant Pot. Creamy, kid-approved, ready in 10 minutes. Works with Kraft, Annie's, Cracker Barrel — any brand. No draining, no babysitting, no mess.

Ingredients 

For pressure cooking:

  • 7.25 ounces mac and cheese, Kraft, Annie's, or any brand
  • 1 cup water
  • 1/3 cup milk

To stir in after cooking:

  • 2 tablespoons butter
  • 1/4 cup milk
  • 1 cheese packet, the one from the box

Instructions

  • Open the box and set the cheese packet aside. Pour the dry macaroni, 1 cup of water, and 1/3 cup of milk into the Instant Pot. Push any floating pasta down so it's submerged. Do not stir.
  • Lock the lid and set the valve to SEALING. Pressure cook on HIGH for 4 minutes.
  • As soon as the timer beeps, do a QUICK RELEASE — carefully flip the valve from sealing to venting. Do not allow a natural release; it will overcook the pasta.
  • Open the lid. Add the butter, 1/4 cup of milk, and the cheese packet. Stir for 30–60 seconds until the sauce is smooth and creamy.
  • Serve immediately. The sauce thickens quickly as it cools.

Equipment

  • Instant Pot or electric pressure cooker (6 qt or larger),
  • Wooden or silicone spoon
  • Measuring Cups

Notes

  • Doubling or tripling? Double or triple all ingredients but keep cook time at 4 minutes.
  • Different size box? Use 1 1/4 cups of water and 1/4 cup of milk for a 6 oz box (like Annie's shells).
  • Getting the BURN notice? You either added the cheese packet too early or didn't use enough liquid.
  • For extra-cheesy mac, stir in 1/2 cup of shredded sharp cheddar with the cheese packet.
  • Non-dairy milk (oat, almond, soy) works as a 1:1 substitute.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk.

Nutrition

Serving: 1ServingCalories: 324kcalCarbohydrates: 34gProtein: 10gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 26mgSodium: 609mgPotassium: 210mgFiber: 0.003gSugar: 2gVitamin A: 311IUCalcium: 162mgIron: 1mg