This Instant Pot cheeseburger mac delivers all the nostalgia of boxed cheeseburger pasta with a from-scratch, ultra-creamy two-cheese sauce- no draining, no separate pans. Just sauté, pressure cook 5 minutes, quick release, then melt in the cheeses and warm half-and-half for a silky finish.
Why You’ll Love This Recipe
A quick and easy dinner that is loved by kids and adults- this instant pot cheeseburger mac is a winner over and over again.
- Creamy, glossy sauce that clings to every elbow
- True one-pot weeknight dinner (no draining needed)
- Kid-approved, freezer-friendly leftovers
Ingredients
The simple ingredients needed to make this instant pot cheeseburger mac can all be easily found at your local grocery store.
- Ground beef – I like to use 90% lean. Using lean meat yields a creamier sauce without all the greasiness.
- Elbow macaroni – No need to boil ahead of time, this cooks right in the pot with everything else.
- Coarse kosher salt – If using regular salt use only one teaspoon and then add more as necessary at the end.
- Seasonings – I use a blend of ground black pepper, ground mustard, onion powder and garlic powder.
- Beef stock – We need a liquid to prevent sticking and burning. Using stock instead of water adds to the flavor.
- Cheese – I use both Velveeta and either mild or sharp cheddar. Having two cheeses ensures extra creamy goodness.
- Half and half or milk – Using warmed half and half (or whole milk if you prefer) will help to ensure the other ingredients in the pot stay at the correct temperature.
How to Make Instant Pot Cheeseburger Mac
Using an Instant Pot for the first time can be intimidating. Follow these simple steps for an easy dinner in no time.
- Heat inner pot. Heat the inner pot using the SAUTE function.
- Add meat. When display reads HOT, add the ground beef to the pot along with salt, pepper, mustard, garlic powder and onion powder. Use a wooden spoon to break up into fine pieces.
- Add pasta and beef stock. Add the macaroni to the pot and then pour over the beef stock. Make sure as much of the noodles are covered as possible, but do not stir.
- Cover and cook. Cover the pressure cooker and lock lid in place. Ensure sealing valve is set to SEAL, and set the pot for HIGH pressure for 5 minutes.
- Quick release. When timer beeps, quick release the pressure. Pour in the milk and add the cheeses to the pot. Stir pasta together gently until cheeses are melted and creamy. Taste test and season with up to remaining coarse kosher salt (or needed amount of regular salt). Sauce will thicken as it stands.
Pro Tips
Follow these tips and tricks for the perfect instant pot cheeseburger mac every time.
- Don’t stir after adding dry pasta- prevents burn notice.
- Warm the dairy so the sauce turns glossy and doesn’t seize.
- If the pot says BURN, cancel, quick release if needed, scrape the bottom with a wooden spoon, add ¼–½ cup stock, and resume.
- Shred cheddar fresh for best melt; pre-shredded has an additive that can turn the cheese gritty.
What to Serve With
You can serve your cheeseburger mac with just about anything you’d like to! Because it’s already carb-heavy, I like to serve with a salad or other vegetable. Sauteed mushrooms are always a solid choice. I also love brussels sprouts (don’t roll your eyes- these ones have bacon!)
Storage and Freezing
You can store any leftovers in an airtight container in the refrigerator for three to four days.
You can also freeze for up to two months. Upon reheating, you may need to use some extra milk.
More Easy Weeknight Meals
- Instant Pot Tender Brisket and Gravy
- Easy Grilled Honey Mustard Chicken
- Easy Instant Pot Pork Tenderloin with Creamy Mushroom Sauce
Instant Pot Cheeseburger Mac
Ingredients
- 1 1/2 lb ground beef 90% lean
- 1 lb elbow macaroni
- 4 tsp coarse kosher salt- if using regular salt use 1 teaspoon and then add more as necessary at end
- 1 tsp pepper
- 2 tsp ground mustard
- 2 tsp onion powder
- 2 tsp garlic powder
- 4 cups beef stock
- 8 oz Velveeta cubed
- 3 cups shredded sharp/mild cheddar
- 2 1/2 cups half and half or milk warmed
Instructions
- Heat the inner pot using the SAUTE function.
- When display reads HOT, add the ground beef to the pot along with 2 tsp of the salt, pepper, mustard, garlic powder and onion powder. Use a wooden spoon to break up into fine pieces.
- Add the macaroni to the pot and then pour over the beef stock. Make sure as much of the noodles are covered as possible, but do not stir.
- Cover the pressure cooker and lock lid in place. Ensure sealing valve is set to SEAL, and set the pot for HIGH pressure for 5 minutes.
- When timer beeps, quick release the pressure. Pour in the milk and add the cheeses to the pot. Stir pasta together gently until cheeses are melted and creamy. Taste test and season with up to 2 tsp of remaining coarse kosher salt (or needed amount of regular salt). Sauce will thicken as it stands.
Heather says
Hi there. Do I cook the ground beef first?
Rebecca Welle says
I think this would be really good, it was easy to make. But..4 tsps of salt was way too much ! If I had made it, I never would have put all that salt in, but my son was making one of his first instant pot meals, and I didn’t catch it in time! It must be a typo!
Jacqueline says
So, its not a misprint, but I DO know where the discrepancy is coming from- I use coarse kosher salt, which I will need to go back and specify. Without getting into a really long winded discussion about it, kosher salt is less “salty” than typical table salt. With the grains of salt also being much larger, it ends up being less salt by weight. When I made this the first time I used two teaspoons of salt (I have found that I need to really season the hell out of things in the Instant Pot because they turn out bland otherwise) and thought it was really lacking in taste. To me, it only tasted right after I added the additional two teaspoons of salt during a “final seasoning.” I’ll make a note in the recipe that I used coarse kosher salt, and if using regular iodized table salt, to start with 1 teaspoon and season to taste.
Nicole says
Would it still be 5mins if I double the recipe?!
Jacqueline says
Yes 🙂
Rebecca Welle says
This is way too salty! Is it a misprint? If I had made it, I would never have added the 4 teaspoons of salt as the recipe called for. This was my son’s doing, so, he thought it sounded like a lot of salt, but double checked the recipe and added it all anyway! For me it was inedible! My husband added green beans, and said it was a bit better, and my son ate it with bread and it helped some… I think it will be a great recipe, but will leave out all that salt next time!!
Jacqueline says
So, its not a misprint, but I DO know where the discrepancy is coming from- I use coarse kosher salt, which I will need to go back and specify. Without getting into a really long winded discussion about it, kosher salt is less “salty” than typical table salt. With the grains of salt also being much larger, it ends up being less salt by weight. When I made this the first time I used two teaspoons of salt (I have found that I need to really season the hell out of things in the Instant Pot because they turn out bland otherwise) and thought it was really lacking in taste. To me, it only tasted right after I added the additional two teaspoons of salt during a “final seasoning.” I’ll make a note in the recipe that I used coarse kosher salt, and if using regular iodized table salt, to start with 1 teaspoon and season to taste.
Chris says
Could I substitute the velveeta for something else?
Jacqueline says
Thats up to you. I use Velveeta to get that creamy texture. You could try yellow American cheese as a possible sub.
Laura says
When do you put in the rest of the spice mix?!? It doesn’t say!! Grrrr
Jacqueline says
All the spices are added at the beginning of the recipe as stated. 2 tsp of the salt is reserved for seasoning to taste at the end of cooking.
Erin says
I just made this tonight using the amount of kosher salt listed and it turned out wonderful! It’s a big hit in my house! Thanks for the great recipe!
Brandi Wagner says
We loved this recipe. My question is how many people does this recipe feed and what is the serving size?
Becky says
I love cheeseburger macaroni and this will become a favorite recipe. Very good! Very easy to make, it was nice and creamy. Thanks for sharing the recipe.
Michael Carter says
This looks like it would be easy to adapt to the Instant Pot Mini for a smaller batch, and that it would be any child’s favorite meal the first time they tried it.