This homemade mac and cheese with ground beef mixes a variety of ingredients to make a creamy Instant Pot mac and cheese like no other recipe out there.
This will quickly become your favorite homemade mac and cheese recipe.
Cream cheese, shredded cheese, ground beef, and diced peppers and onions make this homemade mac and cheese more flavorful than any other mac and cheese recipe out there.
The creamy texture and blast of cheese flavor with every bite will surely cure your cheese craving today!
What is the best cheese to use for macaroni and cheese?
The best cheese to use for macaroni and cheese will depend on what flavor your craving. Some people opt to use Monterey Jack and cheddar cheese for their Instant Pot homemade mac and cheese.
I enjoy using the cream cheese and shredded sharp cheddar cheese to provide a creamy texture that gives a delightful cheesy flavor bust with every bite.
How do you make mac and cheese creamier?
When making traditional homemade mac and cheese on the stovetop you can cook your noodles in milk to add a creamier texture. With my Instant Pot mac and cheese with ground beef, I simply opted to use cream cheese.
The way cream cheese breaks down during cook time in your Instant Pot adds the creamier texture without much effort.
If you want to have more of a spicy kick with your homemade mac and cheese you can exchange the 3 cups of shredded sharp cheddar cheese with your favorite spicier shredded cheese.
A Monterey Jack shredded cheese can ad a little kick of spice to this homemade mac and cheese with ground beef.
What cheese melts best?
When it comes to homemade mac and cheese, I’m often asked what cheese melts best. You’ll find that mozzarella cheese falls among the top of the list for one of the cheese options that melts best, but it also tends to be stringy.
I know that cream cheese can melt pretty easily too and that’s why I added this extra ingredient into my homemade mac and cheese recipe.
Do you put eggs in macaroni and cheese?
You don’t put eggs in this macaroni and cheese. Many ingredients combine to make this Instant Pot mac and cheese with ground beef, but eggs are not one of them.
I will add that some people will put eggs in a baked macaroni and cheese recipe, but you won’t need them for the recipe I’m featuring today.
What goes good in mac and cheese?
Many options go good in mac and cheese. I’m featuring homemade mac and cheese with ground beef, but here are some other flavorful add-ins for your Instant Pot mac and cheese:
- Bacon pieces.
- Bread crumbs.
- Hot sauce.
- Grated Parmesan cheese.
- Chopped baked ham.
- Steamed broccoli.
Here are a few great recipes to serve with our mac and cheese:
Does homemade mac and cheese freeze well?
You can create a larger batch of this Instant Pot mac and cheese with ground beef and freeze it for later use. This is a wonderful way to start using meal planning to save time during your busy work week.
Simply create a larger batch of this homemade mac and cheese, let cool, and place into various sized freezer-safe containers to reheat and serve during a busy weekday evening.
Your frozen homemade mac and cheese will last approximately 2 months when stored properly in the freezer.
How do I Make Mac and Cheese in my Instant Pot?
It’s easy to make mac and cheese in your Instant Pot. This recipe will take a total of 14 minutes from start to finish, making it the quickest homemade mac and cheese recipe out there.
Combine your ingredients and saute them in the Instant Pot. Follow the instructions to gather the remaining ingredients and place your pasta so that it’s covered in liquid.
Set your Instant Pot on cook on high manual pressure for 4 minutes.
Feel free to print the recipe card below for your homemade Instant Pot mac and cheese with ground beef recipe today.
Have you tried this recipe? Don’t forget to Rate This Recipe below!
- 1 pound ground beef
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 3 cups dry elbow noodles
- 3 ¼ cup water
- ½ teaspoon onion powder
- 1 teaspoon dry mustard
- ¼ teaspoon pepper
- 1 tablespoon butter
- 3 ounces cream cheese
- ¾ cup milk
- 3 cups sharp cheddar cheese, shredded
- On saute mode, cook the onions, bell pepper and ground beef until the ground beef has browned. Drain grease. Return to inner pot.
- Combine next 6 ingredients in Instant Pot inner pot on top of the ground beef mixture. Make sure noodles are all submerged in liquid.
- Close the instant pot lid and turn pressure valve to seal. Cook on manual high pressure for 4 minutes.
- Allow for a quick pressure release and then add in the remaining ingredients, stirring in the cream cheese and cheddar cheese to melt with the pasta, and then adding in the milk a little at a time.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 648 Total Fat: 45g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 151mg Sodium: 661mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 40g