Dani Moore Recipes

Instant Pot Loaded Mac and Cheese Recipe

6 servings


10 minutes

active time

30 minutes

total time


2½ cups elbow macaroni

3 cups chicken broth

½ teaspoon onion powder

1 teaspoon dry mustard

¼ teaspoon seasoning salt

¼ teaspoon pepper

4 ounces cream cheese

1 Tablespoon butter

½ cup milk

3 cups shredded cheddar cheese

2 Tablespoons butter

½ cup Panko Bread crumbs

¼ cup minced chives

6 slices bacon (cooked and crumbled)


Add uncooked macaroni, chicken broth, onion powder, dry mustard, seasoning salt and pepper to the pressure cooker.

Cover, set to sealing, and cook on high pressure for 5 minutes.

Quick release pressure once cooking time is completed.

Add cream cheese and butter to the macaroni and remaining water. Mix until combined.

Stir in 1/2 cup milk and shredded cheese until cheese is melted and everything is well combined.

For crumb topping, add butter and bread crumbs to a pan over medium-high heat and cook for a 2-3 minutes or until bread crumbs are golden brown, stirring constantly. Remove crumbs from heat and sprinkle on top of macaroni.

Sprinkle chives and bacon crumbles on top of macaroni and serve.


Serving Size



582 kcal

Total Fat

30 g

Saturated Fat

18 g

Unsaturated Fat

10 g

Trans Fat

1 g


88 mg


1067 mg

Total Carbohydrate

51 g

Dietary Fiber

2 g

Total Sugars

4 g


25 g

6 servings


10 minutes

active time

30 minutes

total time
Start Cooking