This Instant Pot Gouda Mac and Cheese is creamy, cheesy, and ready in no time. With perfectly cooked macaroni, rich gouda cheese, and a hint of Dijon mustard, this recipe delivers bold flavor with minimal effort. Top it off with crunchy panko breadcrumbs for the ultimate comfort food experience.
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Sometimes we just don't want to babysit a pot of boiling pasta and a cheese sauce. Welcome to the convenience of the Instant Pot.
Using the Instant Pot means the pasta cooks perfectly every time, with no need to watch water boil. In just five minutes of pressure cooking, you have a base ready to absorb all the creamy, cheesy goodness.
As I showed you in this Instant Pot pasta and sausage recipe, to cook pasta in a pressure cooker, you can convert regular stovetop cooking times for pasta for pressure cooking.
A common technique for cooking pasta in a pressure cooker is to divide the lowest number on the package's cooking time by half and then subtract a minute or two.
So if your pasta's instructions say 8-9 minutes, divide that number in half for 4 minutes and then subtract a minute for a final cook time of 3 minutes on high pressure. Subtract 2 minutes for firmer pasta and 1 minute for softer pasta.
The gemelli and macaroni brands that I use both have the same cooking time of 12 minutes, so I pressure cook them for 5 minutes.
After the pasta is cooked, simply add the butter, milk, cheese, and a lid, and give it a few minutes to melt. And there you have it. Easy peasy extra cheesy.
You can use the hands-off time to whip up a 5-minute toasted herby panko breadcrumb topping, then settle into the most comforting of comfort foods. And remind yourself you barely lifted a finger. You’re good at this!
Ingredients
See the recipe card for exact amounts.
- pasta: I've tested this recipe with both Gemelli pasta (as shown in the photo above) and with macaroni and they both work well.
- water: make sure to use my pasta to water ratio to cook the pasta correctly. With the proper ratio you'll have perfect pasta with no leftover water, and no need to drain.
- butter: for a rich and silky cheese sauce
- gouda: this creamy cheese has a slightly nutty flavor and melts easily, making it the perfect choice for this recipe.
- milk: I've tested with both cow's milk and oat milk and both work well in this recipe. (I prefer the taste of plant-based milk over cow's milk, but you can use what you like).
- mustard: I always use mustard in a cheese sauce to enhance the sharpness and I like Dijon with this gouda mac and cheese. You can use yellow mustard or English mustard instead.
Substitutions
- pasta: If you're changing the pasta, reference my tips above for cooking pasta in a pressure cooker.
Instant Pot Tip
Place the lid on loosely when melting the cheese.
Instructions
Prep Tips
- Add the water, noodles, and salt to the inner pot of the Instant Pot. Mix and add the lid. Use the manual setting and set it to high pressure for 5 minutes.
- When the pressure cooking time is done, perform a quick pressure release and stir the pasta.
- Add the butter on top.
- Add the cheese, mustard, and milk.
- Stir well to combine. Then add the lid loosely and let sit for 2-3 minutes.
- Remove the lid, stir to make sure everything is combined into a silky cheese sauce. Serve hot.
- While the pasta was cooking, heat a skillet with butter and add the breadcrumbs, dried herbs, and salt.
- Cook, stirring often for 5-6 minutes.
Plate the mac and cheese and serve with a tablespoon of toasted panko breadcrumbs. The crispy breadcrumbs provide a great texture contrast to the silky cheese sauce and soft pasta.
Tips for Making Instant Pot Mac and Cheese
- Stick to the pasta-to-liquid ratio. Cooking with an Instant Pot requires precise liquid amounts to cook pasta perfectly without sticking, burning, or draining.
- Pre-shredded cheese can contain anti-caking agents that can prevent smooth melting. Use freshly shredded gouda for the best results.
What to Serve with Instant Pot Gouda Mac and Cheese
For a cozy weeknight dinner, pair this Instant Pot Gouda Mac and Cheese with a crisp side salad.
If you’re serving this as part of a holiday dinner, add roasted vegetables like Brussels sprouts or green beans.
Try spicy mac and cheese next!
More Instant Pot Recipes
Storage
Store the cooled leftover mac and cheese in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave.
FAQs
Yes, you can use another short pasta shape. This recipe was tested with both gemelli and macaroni noodles. Keep in mind that cooking times may vary slightly depending on the pasta type. Consult my tips above for converting stove top pasta cooking to pressure cooking.
Recipe
Instant Pot Gouda Mac and Cheese
Ingredients
Mac and Cheese
- 16 oz macaroni
- 4 cups water
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- 2 ½ cup shredded gouda cheese
- ¼ cup milk up to ½ cup, as needed
Toast Panko (optional)
- 1 tablespoon unsalted butter
- 1 cup panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
Instructions
Mac and Cheese
- Add water, pasta, and salt to the Instant Pot. Mix well.
- Set on high pressure for 5 minutes and then perform a quick pressure release.
- Stir in the other ingredients. Add the lid loosely. Let sit for 2-4 minutes.
- Stir and serve hot.
Toasted Panko
- Heat a medium skillet over medium heat. Melt the butter.
- Add the breadcrumbs, oregano, parsley, red pepper flakes, and salt. Toast, stirring often for 5-6 minutes, until the breadcrumbs are golden brown.
- Transfer the breadcrumbs to a plate or bowl to stop the cooking process and allow the breadcrumbs to cool.
Equipment
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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