Instant Pot Mac and Cheese with Smoked Sausage

This Instant Pot mac and cheese with smoked sausage is incredibly creamy, loaded with two kinds of cheese, and packed with smoky sausage that turns it into a complete meal. Everything cooks together in in the Instant Pot for maximum flavor and minimal cleanup.

 

That One Time I Changed My Mind.

I used to be a mac and cheese purist – like, don’t mess with perfection, you know? Then someone brought me mac and cheese with smoked sausage mixed in after I had my first baby, and I was honestly a little offended. Who adds meat to mac and cheese?

Turns out, the answer is “smart people.” That smoky sausage adds so much flavor and turns this from a side dish into a legitimate dinner.

Plus, making it in the Instant Pot means everything cooks together and gets perfectly creamy without any of the usual stovetop drama. No grainy cheese sauce. No pot boiling over. Just creamy dreamy goodness.

Now this is a go-to weeknight dinner when we want comfort food that actually fills everyone up. Sometimes the best recipes come from being willing to try something different!

Love your Instant Pot as much as I do? Check out my pressure cooker pinto beans and my pressure cooker carnitas, too!

3 Reasons You’ll Love This Instant Pot Mac and Cheese

1. Turns mac and cheese into dinner. The smoked sausage makes this hearty enough to be a main dish, not just a side that leaves everyone hungry an hour later.
2. Foolproof creamy results. No more worrying about the cheese breaking or the pasta getting mushy – the Instant Pot makes this perfect every time.
3. One pot, minimal cleanup. Brown the sausage, add everything else, and you’re done. No multiple pots or complicated cheese sauce steps.

Ingredient Notes:

Smoked Sausage – We’re big fans of smoked sausage, since it’s pre-cooked and easy to brown in minutes. You can also use chicken sausage for a lighter option.

Macaroni – Start with uncooked, dry elbow macaroni or use different shaped pastas such as shells if you have a preference.

Cheese – We’re using a combo of cheddar and monterey jack. Grate it yourself for the best texture and meltability.

Evaporated Milk – This helps make the sauce rich and creamy.

Other – You will also need some olive oil, water, dry mustard powder, salt, and pepper!

My Favorite Instant Pot!

I absolutely love my Instant Pot! It’s great for recipes like this smoked sausage mac and cheese, or to cook perfect rice, cook chicken to shred (the best!), and so much more.

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Storage

Store leftovers covered in the refrigerator for up to 4 days.

Reheat in the microwave with a splash of milk to restore creaminess.

This doesn’t freeze super well due to the cheese sauce, but leftovers are great for a few days.

Notes From My Test Kitchen

Cheese Melting Tip: Add the cheese one handful at a time and stir until each addition is melted before adding more. This prevents clumping and keeps everything smooth.

Liquid Levels: Don’t drain the cooking liquid after pressure cooking – you need it to make the cheese sauce creamy and smooth.

Protein Options: Stir in leftover chicken, chopped bacon, or chicken sausage in place of the smoked sausage.

Heat Level: The Frank’s Red Hot adds flavor without heat. This isn’t spicy at all. To add spice, use andouille sausage in place of smoked sausage.

Make It Special: Fresh parsley on top makes this look fancy, but it’s just as good without it if you don’t have any on hand. Green onion also add a nice pop, if you don’t have picky eaters.