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Instant Pot Copycat Cracker Barrel Mac N Cheese

Prep Time 20 minutes
Cook Time 20 minutes


  • 16 ounces elbow macaroni
  • 1/3 cup flour
  • 5 tbsp butter
  • 3 cups shredded cheese
  • 2 cups milk


  1. Place the macaroni in the instant pot and cover with water. Close and seal pressure valve and pressure cook on high for 5 minutes. Release pressure manually.

  2. Drain pasta and set aside.

  3. In a cast iron skillet over medium heat, melt the butter and whisk in the flour.

  4. Once the flow and butter make a roux, Stein in the milk slowly to thicken the

    mixture. Lowe the heat and add 2 cups of cheese.

  5. Fold in the pasta and once coated, spread over the skillet.

  6. Top with the remaining cheese and place under a high broiler until cheese

    starts to brown.