Yes, you can make instant pot Kraft mac and cheese — and it comes out creamier, hands-off, and with zero draining. The easiest way to get dinner on the table when the kids are hungry and you're running on empty.
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Table of contents
- At A Glance: Instant Pot Kraft Mac and Cheese
- Important Ingredients and Substitutions
- Instant Pot Mac and Cheese: Liquid Ratios by Box Size
- Instant Pot Mac and Cheese Cook Time Guide
- Variations and Mix-Ins
- Troubleshooting
- Storage Directions
- Serving Suggestions
- Save this Recipe for Later on Pinterest
- More Mac and Cheese Recipes
- Recipe Card
For more mac and cheese recipes, check out my Healthy Mac and Cheese, Tuna Mac and Cheese, and Taco Mac and Cheese.
At A Glance: Instant Pot Kraft Mac and Cheese
- Prep Time: 2 minutes
- Cook Time: 13 minutes (including time to come to pressure and natural release)
- Total Time: 15 minutes
- Makes: 3 servings
- Nutrition (per serving): 375 Calories | Protein: 10g | Fat: 16g | Carbs: 44g
- What it Tastes Like: Creamy, cheesy, and nostalgic — like the Kraft you grew up with, but better
- Why You'll Love It: It's the easiest version of boxed mac and cheese you'll ever make — no draining, no babysitting, and the creamiest results every time.
- Difficulty Level: Truly impossible to mess up
If you've been around here for any period of time, you've likely figured out that I have a thing for mac and cheese. Borderline absurd — but it's one of those nostalgic childhood foods I have absolutely zero desire to grow out of.
And look, as much as I love a homemade version, some nights I just can't be bothered. After a long run or a long day of chasing a three-year-old, boxed mac and cheese is a lifesaver — and this Instant Pot Kraft mac and cheese makes it even better.
No waiting for a heavy pot of water to boil, no draining, no mess. You add everything to the pot, lock the lid, set it for zero minutes (yes, really), and come back to perfectly cooked, ultra-creamy mac and cheese. The Instant Pot pressure cooker does all the work.
The other thing I love about this recipe? It's a no-brainer to double or triple for feeding a crowd — you don't even need to adjust the cook time. If you're looking for other quick and easy meals on rotation in our house: Instant Pot Turkey Chili, Instant Pot Pineapple Chicken and Rice, and Instant Pot Tuna Casserole.
Important Ingredients and Substitutions
Kraft Macaroni & Cheese — This recipe is written for the standard 7.25 oz box, but any brand of boxed mac and cheese works great. If you're using a different size box, check the liquid ratio chart below for the right water and milk amounts.
Milk — 2% or whole milk give you the creamiest results since the pasta cooks directly in the milk along with the water. The higher the fat percentage, the richer and creamier the sauce. Skim milk technically works, but the sauce will be noticeably thinner.
Unsalted butter — Cut it into small, even cubes before adding to the pot. This helps it melt evenly and distribute throughout the noodles. Salted butter works too — just reduce the added salt to ⅛ teaspoon.
Instant Pot Mac and Cheese: Liquid Ratios by Box Size
No matter which size box you're working with, the method is exactly the same — just adjust your water and milk. Butter and salt stay constant regardless of box size.
| Box Size | Water | Milk | Butter | Salt |
| 6.25 oz | ¾ cup | ¾ cup | 2 tbsp | ¼ tsp |
| 7.25 oz (standard) | ¾ cup | 1 cup | 2 tbsp | ¼ tsp |
| 14 oz (family size) | 1 ½ cups | 2 cups | ¼ cup | ½ tsp |
| 2 boxes (7.25 oz each) | 1 ½ cups | 2 cups | ¼ cup | ½ tsp |
Cook time stays the same across all sizes — 0 minutes on Manual High Pressure, natural release 6 minutes, then quick release.
Instant Pot Mac and Cheese Cook Time Guide
It may seem strange to set the Instant Pot to 0 minutes, but trust me — it works. Here's what the full process looks like:
Set the Instant Pot to: Manual High Pressure, 0 (zero) minutes
- Pressure setting: Manual High Pressure
- Cook time: 0 minutes
- Release: Natural release for 6 minutes, then quick release
- When to add the cheese packet: After pressure cooking, once you've done the quick release — stir it directly into the pasta
- Do you drain the water? No — there's no draining with this method. The pasta absorbs most of the liquid during cooking.
The pasta cooks as the pot comes to pressure and during the natural release. By the time you open the lid, it's done.
Variations and Mix-Ins
This is already a crowd-pleaser as-is, but here are easy ways to switch it up:
- Extra Creamy — Stir in 2 tablespoons of sour cream or plain Greek yogurt along with the cheese packet. Whole-fat versions give you the best result.
- Spicy — Stir in a pinch of cayenne, a shake of hot sauce, or diced pickled jalapeños after cooking.
- Loaded with Protein — Stir in sliced hot dogs, cooked and crumbled ground beef, shredded rotisserie chicken, canned tuna, or cooked chicken sausage after cooking.
- Veggie-Loaded — Fold in frozen peas (no cooking needed — the residual heat thaws them), steamed broccoli florets, or sautéed spinach.
- Extra Cheesy — Sprinkle in a handful of freshly grated parmesan or sharp cheddar along with the cheese packet for a deeper, cheesier flavor.
How to Make Instant Pot Kraft Mac and Cheese
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post
Step 1: Add the water, milk, cubed butter, salt, and the dry macaroni from the box to the Instant Pot. Set the cheese packet aside — you'll add it after cooking. Stir everything together until combined.
Step 2: Lock on the lid and set the Instant Pot to Manual High Pressure for 0 (zero) minutes. Hit start.
Step 3: Once the pot beeps (indicating it has reached pressure), let it natural release for 6 minutes. Then carefully move the valve to quick release to release the remaining pressure. Open the lid.
Step 4: Sprinkle the cheese packet over the pasta,
Step 5: Use a wooden spoon or silicone spatula to stir vigorously until the sauce is smooth and creamy. If the pasta looks slightly watery or the milk looks curdled — don't panic. Just keep stirring aggressively, and it will come together into a seamless creamy sauce.
Troubleshooting
Why did I get the burn notice? Make sure you're stirring the butter, milk, water, and macaroni together before starting — this keeps the butter from settling on the bottom of the pot and triggering the burn sensor. Also check that your pot's sealing ring is properly seated.
Why is my mac and cheese watery? This is normal and easy to fix. After stirring in the cheese packet, switch the Instant Pot to the Warm setting for 1–2 minutes. The pasta will absorb the extra liquid quickly. Give it a good stir and it'll tighten right up.
Why is my sauce clumpy or grainy? Stir more aggressively when adding the cheese packet. If the milk looks slightly curdled when you open the lid, don't worry — a vigorous stir brings everything together into a smooth, velvety sauce.
Starchy water spraying out of the valve during quick release? Turn the valve back to sealing for another 60 seconds, then try quick release again. The extra natural release time usually solves it. Setting the pot for 0 minutes (rather than 1–2) also helps minimize the foam and starchy steam.
Can I double or triple the recipe? Yes — just multiply all the ingredients by 2 or 3 and follow the directions as written. You don't need to adjust the cook time. The Instant Pot naturally accounts for the increased volume when coming to pressure.
Chelsea's Recipe Pro-Tips
- Zero minutes is not a typo — Setting the Instant Pot to 0 minutes means the pot comes to pressure and immediately begins natural release. The pasta cooks during pressurization and the release process — any longer and it'll be overcooked.
- Stir aggressively when adding the cheese packet — This is the key to a creamy, lump-free sauce. If the milk looks slightly curdled when you open the lid, don't worry. Give it a really good stir, and they will all blend into a seamless creamy sauce.
- Higher fat milk = creamier mac — The pasta literally cooks in the milk, so fat content matters here. 2% is the sweet spot for most people; whole milk takes it up a notch. Save skim for a different recipe.
- Don't drain — The beauty of this method is that there's no straining or draining. The pasta absorbs most of the liquid during pressure cooking, and any remaining liquid is absorbed on the Warm setting. One pot, minimal cleanup, done.
- Let it sit if it's too saucy — A minute or two on the Warm setting tightens everything up beautifully without any extra work from you.
Storage Directions
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
- Freezing: Freeze in a freezer-safe airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over low heat with a small splash of milk, stirring until smooth. Microwave in 60-second intervals with a splash of milk, stirring between each, to restore the creamy consistency. Leftover mac thickens in the fridge, so a little liquid goes a long way.
Serving Suggestions
This instant pot boxed mac and cheese really shines when paired with something green — Air Fryer Broccolini or Air Fryer Green Beans come together in about the same time, and Kale Slaw or Broccoli Slaw Recipe add a nice crunch alongside. For a full dinner, serve it next to Chicken Meatloaf or Turkey Sloppy Joes — easy enough to keep the whole meal weeknight-friendly.
Instant Pot Kraft Mac and Cheese FAQs
Don't panic — this is normal. The milk can look slightly separated after pressure cooking, but it's not ruined. Sprinkle in the cheese packet and stir vigorously. Everything will come together into a smooth, creamy sauce within a minute.
Yes — and it's honestly the best way to make it. You add the dry macaroni, water, milk, butter, and salt straight to the pot (no pre-boiling needed), pressure cook for 0 minutes, natural release for 6 minutes, then stir in the cheese packet. No draining, no mess, ultra-creamy results.
About 15 minutes total — 2 minutes to add the ingredients, 13 minutes for the pot to come to pressure, natural release, and quick release combined.
No — and that's one of the best things about this method. The macaroni absorbs most of the liquid during pressure cooking. Any remaining moisture gets absorbed when you switch to the Warm setting after stirring in the cheese packet.
Absolutely. Double or triple the ingredients and follow the same directions — no adjustments to the cook time needed. The Instant Pot naturally takes a little longer to reach pressure with more volume, which accounts for the extra pasta.
For convenience and creaminess, yes. The pasta cooks in the milk and water together, which gives the sauce a richer base than stovetop methods. And since there's no draining, you keep all that starchy cooking liquid in the pot, which helps the cheese packet melt into a smoother, silkier sauce.
Save this Recipe for Later on Pinterest
More Mac and Cheese Recipes
If you liked and made this Instant Pot Kraft Mac and Cheese Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Instant Pot Kraft Mac and Cheese
Ingredients
- 1 7.25 oz boz Kraft Macaroni & Cheese
- ¾ cup water
- 1 cup 2% or whole milk
- 2 tablespoons unsalted butter cut into small cubes
- ¼ teaspoon salt
Instructions
- Add the water, milk, cubed butter, salt, and the dry macaroni from the box to the Instant Pot. Set the cheese packet aside. Stir to combine.
- Lock the lid and set the Instant Pot to Manual High Pressure for 0 (zero) minutes. Hit start.
- Once the pot beeps and comes to pressure, allow it to natural-release for 6 minutes. Then carefully move the valve to quick release to release any remaining pressure.
- Open the lid. Sprinkle the cheese packet over the pasta and stir vigorously with a wooden spoon or silicone spatula until the sauce is smooth and creamy. (If the milk looks slightly curdled or separated, keep stirring — it will come together.)
- If the mac and cheese looks too loose, switch to the Warm setting for 1–2 minutes, stirring occasionally, until the pasta absorbs the excess liquid. Serve hot.
Notes
- For a 6.25 oz box: Use ¾ cup water and ¾ cup milk. Butter and salt stay the same.
- For a 7.25 oz box: Use ¾ cup + 2 tablespoons water and 1 cup milk (as written above).
- Extra creamy: Stir in 2 tablespoons of plain Greek yogurt or sour cream along with the cheese packet.
- Doubling or tripling: Multiply all ingredients by 2 or 3 and follow the directions as written — no cook time adjustment needed.
- Salted butter: Reduce the added salt to ⅛ teaspoon.
- Storage: Refrigerate leftovers in an airtight container for 2–3 days. Reheat with a splash of milk on the stovetop or in the microwave.
- Other brands: this method works for any brand of boxed mac and cheese — just adjust the water and milk to match the box size.
