Wisconsin Mac and Cheese | Copycat Instant Pot recipe

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This smooth and creamy copycat Wisconsin Mac and Cheese comes together in your Instant Pot in a flash and is perfect as a main dish or as a side dish at your next get together. 

A close up picture of a bowl of Instant Pot Wisconsin macaroni and cheese in a white bowl with fresh parsley and shredded cheese in the background.

Why You’ll Love This Recipe: This easy-to-make copycat Mac and Cheese has the perfect blend of cheeses for a smooth and creamy sauce with the classic restaurant-favorite flavors.

This copycat recipe is inspired by the Wisconsin Mac and Cheese from Noodles & Company, which they call “the most-craveable mac and cheese” and “ooey-gooey goodness.”1

One of my kids asks me to make Mac and Cheese on a weekly basis, and one day they asked me to make it “as creamy as Noodles’s is.”

I think you’ll be very pleased with the results!

We now have several Instant Pot Mac and Cheese recipes on our site. If you’re looking for variations, try our original Instant Pot Macaroni and Cheese, which features a dash of dry mustard for flavor; our Rosemary Bacon Mac and Cheese is rich and earthy and really takes things up a notch with Gruyere cheese; and, of course, our Instant Pot Boxed Mac and Cheese, which is perfect for kids who are just starting to cook for themselves.

Ingredients for Instant Pot Wisconsin macaroni and cheese, including, half and half, butter, processed cheese, elbow noodles, water, shredded cheese, and salt.

INGREDIENTS YOU NEED

It’s easy to make this Wisconsin Mac and Cheese with just six ingredients:

  • Elbow noodles: These are the classic mac and cheese shape. However, you can use any kind of pasta, but make sure to adjust the cook time as needed. 
  • Salt: We cooked the pasta with 2 teaspoons salt, which really helps to flavor the pasta. 
  • Butter: We use unsalted butter, and cut into several pieces to help it melt more quickly.
  • Half & Half: The tests we made with full cream were thicker than we were aiming for, but half and half cooked up just right.
  • Laughing Cow Creamy Original Cheese: This is the magic ingredient that makes your macaroni and cheese extra creamy without having to create a roux. 
  • Cheddar Jack cheese: We prefer to buy the block of cheese and shred it because it melts easier; however, you can buy pre-shredded if you prefer.

Note: This mac and cheese is best eaten immediately after cooking, since the sauce will continue to thicken as it cools. If your sauce is too thick, you can add additional half-and-half (or water in a pinch) and stir gently until the sauce returns to its original consistency.

Cooking elbow noodles in an Instant Pot for Wisconsin macaroni and cheese.

How to Make Wisconsin Mac & Cheese in an Instant Pot

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

This recipe starts off super easy—just combine the pasta, water, salt, and 1 tablespoon butter in the pressure cooking pot. Make sure the pasta is in a nice even layer so that it cooks evenly. Set the cook time for 2 minutes at High Pressure.

Once the cook time ends, you’ll need to use an intermittent pressure release, where you release the pressure for a short bit, then if you see foam, you seal the pressure cooker for a 30-second interval, then release the pressure again. Repeat until all the pressure has been released. 

Once the float valve drops, remove the lid. Add the remaining butter to the pasta and stir it gently to allow it to coat the pasta. Then pour the pasta and any remaining pasta water into a large bowl and set aside. 

Note: This intermittent-release method was what worked best in our testing. We tried using a shorter cook time with a longer pressure release, but it didn’t help with the foaming and we ended up with overcooked pasta.

Mixing the hard and half with processed cheese for the Wisconsin Mac and cheese sauce in an Instant Pot.

Select Sauté and lower the heat to medium or medium-low to warm the half and half. Allow the half and half to warm to just below a simmer, then add the cheese wedges and use a whisk to mix them until incorporated. Add the cheddar cheese, a little at a time, so that it doesn’t clump. Continue to mix until the sauce is smooth and creamy.

Right before you’re ready to serve, return the pasta back to the cooking pot and stir to coat it in the cheese sauce. Serve immediately, topped with additional cheese to melt on top.

An overhead picture of Wisconsin macaroni and cheese prepared and ready to serve from an Instant Pot, with shredded cheese in the background.

Notes on the Recipe Development

I went down a rabbit hole of research into what I could find from the Noodles website, along with some suspicions based on watching them make it in the restaurant.

For our version, I knew I wanted it to have the same ooey-gooey cheesiness they have. A lot of the recipes online call for making a roux with flour, but after testing, I honestly don’t think the Noodles version starts with a roux. 

I think it starts with a kind of processed cheese, which would be easier for the restaurant to make and distribute. But I wanted something nicer than Velveeta or Cheez Whiz, so I turned to Laughing Cow cheese spread.

That spread was the key to this recipe; once we started using it, the taste really fell into place.

After that, the other thing that made a big difference was adding the butter to coat the pasta, then transferring the pasta to another bowl while we cooked the cheese sauce with the sauté setting. 

An overhead picture of a bowl of pressure cooker Wisconsin Mac and cheese topped with fresh parsley and shredded cheese, with more parsley and shredded cheese in the background.

Frequently Asked Questions about Wisconsin Mac and Cheese

Can I substitute the Laughing Cow cheese? 

You can; however, the processed cheese is a big key to the flavor and texture of this mac and cheese. I recommend substituting with a similar processed cheese like Babybel.
Just don’t substitute the Laughing Cow for just shredded cheese, which will make the sauce clumpy.

Can I use milk or heavy cream instead of half and half? 

You can if you’d like. Heavy cream would make the finished mac and cheese thicker and richer; milk will make the sauce much thinner.

Can I make a half batch? What about a double batch?

It is easy to make half of this recipe with no change to the cook time.

I wouldn’t recommend making a double batch in a 6-quart pressure cooker. The pasta tends to foam while making a single batch, a double would be more foam than seems wise. An 8-quart pressure cooker should be able to handle it; we haven’t tested it though.
(If anyone does, we’d love to have you leave a comment!)

How should I store leftovers?

This is one recipe I like to make exactly as much as I need, since it really thickens as it cools. However, if you have leftovers you can store them in an airtight container in the fridge for up to 4 days. 

Could this just be a stovetop recipe? 

Sure, if that’s a better fit for your cooking style. Just cook the pasta according to package directions and cook the cheese sauce on low-medium heat. 

A bowl of Wisconsin Mac and cheese in a white bowl with a fork, with shredded cheese and an Instant Pot in the background.

MORE Instant Pot Pasta Recipes

We love making Instant Pot pasta! Here are a few quick favorites to mix things up when you’re craving Italian:

  • Five-Cheese Ziti is another copycat recipe, plus it starts with jarred marinara and alfredo sauce for an easy weeknight meal.
  • Our Instant Pot Spaghetti and Meatballs recipe is a classic way to get dinner on the table quick, since the meatballs and spaghetti cook in the same pot at the same time.
  • Rigatoni alla Vodka is a one-pot recipe that’s rich and satisfying, thanks to plenty of ground pork, plus it starts with jarred pasta sauce.
  • Instant Pot Creamy Mac and Cheese Five Ways from Foodie Crush is full of delicious and unique toppings for classic mac and cheese.

Do you LOVE this recipe?
Leave us a review below to tell us why!


Instant Pot Wisconsin macaroni and cheese in a white bowl, topped with fresh parsley and ground pepper, with another bowl of Mac, salt and pepper, fresh parsley, and shredded cheese in the background.

Wisconsin Mac and Cheese

Servings: 6
Prep Time: 0 minutes
Cook Time: 2 minutes
Additional Time: 20 minutes
Total Time: 22 minutes
Course: Main Course, Pasta
Cuisine: American
This copycat Wisconsin Mac & Cheese cooks up fast in the Instant Pot and features elbow noodles, half and half, and cheddar jack cheese, plus a secret ingredient that makes it creamy, ooey-gooey, and delicious!
5 from 1 vote
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Ingredients

  • 1 package 16 oz elbow noodles
  • 4 cups water
  • 2 teaspoons salt
  • 4 tablespoons unsalted butter cut into several pieces
  • 2 cups half and half plus more if needed
  • 4 wedges Laughing Cow Creamy Original cheese
  • 1 cup Cheddar Jack cheese shredded, plus more for serving (we ended up using another 1-2 tablespoons per bowl)
  • Salt and pepper to taste

Instructions

  • Add the pasta, water, salt, and 1 tablespoon butter to the pressure cooking pot. Lock the lid in place, select High Pressure and 2 minutes cook time.
  • When the cook time ends, use a quick pressure release. Keep in mind that pasta can foam or spit, so you may need to seal the pot, wait a few seconds, then open it again. Repeat as needed until all the pressure is released and the valve has dropped. Carefully remove the lid and stir.
  • While the pasta is hot, stir in the remaining butter and allow to melt. Then pour the pasta along with any remaining pasta water into a large bowl and set aside.
  • Select Sauté and adjust the heat to medium-low. When preheated, add the half and half. Allow the half and half to warm, but do not boil, then add the Laughing Cow cheese wedges and whisk until incorporated.
  • Add up to 1 cup of the Cheddar jack cheese, a handful at a time, stirring between each addition, until the cheese melts and sauce is smooth. (It’s important to add the cheese a handful at a time so it doesn’t clump together.)**
  • Return the pasta, along with any remaining pasta water to the pot and stir to incorporate the cheese. Season with additional salt and pepper to taste.
  • In individual bowls, add a large scoop of the macaroni and cheese and top with additional cheese as desired.

Nutrition

Calories: 297kcal | Carbohydrates: 8g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 1063mg | Potassium: 154mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 708IU | Vitamin C: 1mg | Calcium: 315mg | Iron: 0.2mg

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