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Instant Pot Irish Cheddar Bacon Mac and Cheese. Celebrating the Irish today, with a seriously good (and easy) “Irish” Cheddar Pasta. Made completely in the Instant Pot…crisp the bacon, sauté the brussels sprouts, add the pasta shells, butter, and water, and cook for 3 minutes. Then simply stir in some sharp Irish cheddar cheese, and you’re ready to eat. I like to call this the Easiest Mac and Cheese ever. With some bacon on top for extra flavor, and some brussels sprouts mixed throughout for balance, every bite is cheesy, creamy, and perfect.
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I’m going to be honest, St. Patrick’s Day really snuck up on me this year. Anyone else? It feels like New Year’s was just yesterday. But then it also feels like New Year’s was a life time ago. It’s been busy and crazy. But after a very productive few days, I’m finally feeling confident and back on my A game. It’s crazy what a couple good days can do for one’s self confidence, I surely needed them! Love ending the week on a strong note, and what could be better than a cozy mac and cheese!
And yes, I do know it’s only Thursday, but we’re so close, and tomorrow’s post is GOOD one too. So I’m just a little excited.
Anyway, in year’s past, I’ve shared many good Irish inspired recipes. Including these 8 ingredient brownies, this over the top Irish whiskey burger, a fun brisket burrito recipe, and even soda bread. But this year it’s all about the instant pot mac and cheese…with some delicious Irish cheddar, bacon, and brussels sprouts too. Why use Irish cheddar? Because it’s extra delicious.
Also because, other than potatoes, corned beef, and Guinness beer, I for the life of me could not think of another good Irish ingredient. Yes, I know they’re out there, and please feel free to share them with me if you happen to be Irish. But the sound of a sharp Irish cheddar mac and cheese just sounded too delicious, so I went for it.
Verdict? It’s really good, really simple, and a new favorite Instant Pot recipe.
If you’ve never had Irish cheddar, you must find some at your grocers and give it a try. Most carry some form of Irish cheddar, it’s just a step above other types of cheddars. Irish Cheddar is made from cows raised in southeast Ireland, also known as the “Garden of Ireland.” Its flavor is buttery with hints of sweetness, and when melted? Ah, it’s the creamiest, most delicious cheese. It’s probably my favorite variety of cheddar, and it’s perfect for a simple mac and cheese.
OK, now on to the mac and cheese details.
First start by crisping up the bacon in the instant pot. I included bacon for a nice salty, rich flavor. I also love the combo of bacon, brussels sprouts, and cheddar. Of course if you’re vegetarian you can simply omit the bacon. Once the bacon is crisp, add the brussels sprouts, and then the pasta, butter, and water. Cook for 3 minutes and let the instant pot do its thing. Release the steam, add some milk, add all that delicious cheese, stir, and DONE!
Instant Pot mac and cheese in under 20 minutes. And honestly, it’s one of the creamiest mac and cheese recipes I’ve created. The cheese adds all the flavor, while the brussels sprouts add a nice touch of green color. It’s indulgent, but not overly so, since we’ve actually made this with way less butter, no flour, and no cream.
So…a kind of healthier mac and cheese? Hey, it’s all about balance.
If you’re not a fan of brussels sprouts, I’d recommend using broccoli or another green vegetable you do love. I think the pop of color is really nice! Or if you don’t do vegetables in your mac and cheese, simply leave the brussels sprouts out!
For those of you who may not own the Instant Pot, I included stove-top directions for you guys too! This recipe is too good not to make, and it would be something fun for St. Patrick’s Day on Sunday. Serve it up as a main, or along side your favorite Irish roast, either way, just make it. I have full confidence you’re going to love this one.
If you make this instant pot mac and cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Instant Pot Irish Cheddar Bacon Mac and Cheese.
Ingredients
- 4 strips thick cut bacon, diced
- 4 cups shredded brussels sprouts
- kosher salt and black pepper
- 1 pound pasta shells
- 3 tablespoons salted butter
- 3/4 cup whole milk
- 3-4 cups shredded Irish cheddar or sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Instructions
Instant Pot
- 1. Set Instant pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Transfer the bacon to a paper towel lined plate. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.2. To the instant pot, add the brussels sprouts and season with salt and pepper. Cook 1 minute, then turn the instant pot off. Add the pasta, butter, and 3 1/2 cups water. Cover, select the manual setting, and cook on high pressure for 3 minutes.3. Once done cooking, use the quick release function and release the steam. Stir in the milk, cheddar, garlic powder, and cayenne, stirring until the cheese is fully melted, about 1-2 minutes. Taste, adding salt if needed. Serve immediately, topped with crispy bacon.
Stove-Top
- 1. Cook the bacon in a large pot over medium high heat until crisp, about 5 minutes. Transfer the bacon to a paper towel lined plate. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.2. To the pot, add the brussels sprouts and season with salt and pepper. Cook 1 minute. Add the pasta, butter, and 3 1/2 cups water. Bring to a boil over high heat. Boil for 7-8 minutes, stirring often until the pasta is just al dente. If the pasta needs more time, add a splash of water and continue cooking 1-2 additional minutes.2. Remove from the heat and stir in the milk, cheddar, garlic powder, and cayenne, stirring until the cheese is fully melted, about 1-2 minutes. Taste, adding salt if needed. Serve immediately, topped with crispy bacon.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Made this recipe twice now. The first time as directed, the second time I only had broccoli. This recipe slays! Absolutely love it 🙂
Hey Nichole,
Amazing! I appreciate you giving this recipe a try, so glad it turned out nicely for you! Have the best weekend!🌸
This recipe is very poorly written and needs major adjustments before it can be usable. In the InstaPot version, the pasta half cooks and some pasta is mush while others are hard as a rock.
Hi Tanner,
Thanks for trying this recipe and sharing your feedback, I’m sorry to hear you had issues with the pasta cooking. xx
Go to for our family for the past few years
Hi Claire,
Amazing! Thank you so much for giving this recipe a try, so glad it turned out well! Have a great November! Xx
Hi Tieghan! I am wondering if I can half this recipe? Cooking for 1 so don’t need that much. Or will it freeze well?
Hey Jenna,
You bet, you could do either! If you want to cut the recipe in half, you can reduce the serving size and the ingredients will automatically adjust for you. You could also freeze your leftovers. Please let me know if you have any other questions! xT
What about the amount of water for cooking (3.5 c). Will that be adjusted the same? And could I still do instant pot if I halved the recipe?
Yes, you will want to cut everything in half including the water. Keep the cook time the same:)
How do I make this using a slow cooker?
Hi Nicole,
So sorry, I do not have the instructions for that, you’ll want to use the stove top directions if you don’t have any instant pot:) I hope you love this recipe! xT
Excellent! I made this as a side dish for St. Patrick’s Day dinner using the stovetop method. I didn’t have milk or Brussels sprouts, so I subbed almond milk and a combination of shredded cabbage and spinach. The substitutions worked well. Great, creamy consistency, even with almond milk.
Hi Djienne,
Happy Sunday!😃 Thanks so much for trying this recipe and sharing your review, so glad to hear it was enjoyed:) xT
Loved this. I used the stove top instructions. If you don’t like spicy food, you should definitely cut down the cayenne. It was spicy with 1/2 teaspoon of cayenne but I loved it. I also left the brussel sprouts in the pan longer than 1 minute so they could get some color. I’m not a fan of undercooked brussels
Hey there,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) ?xx
Can you substitute Guinness for some or all of the water?
Hi Sean,
I’ve never tried this, but go for it! Let me know how it turns out, I hope you love the recipe! xTieghan
Do you think this would work well with canned coconut milk & dairy free cheddar cheese to make this dairy free? I’m dairy free but I miss Mac & cheese!! Thank you!
Hey Megan,
I have never tried this, but I think it’s certainly worth giving it a shot. Let me know how it goes, I hope you love the recipe! xTieghan
I ended up shredding a pound of Brussels sprouts in my food processor as our stores don’t carry them shredded (the only ones I found looked more sliced than shredded). I made it on the stovetop after reading some of the comments, and I did indeed have to add more water and cook the pasta mixture maybe five minutes longer than called for. In any case, it was delicious, and I’m sure I’ll be making it again.
Hey Helen,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan
I have not yet made this recipe as I do not have all of the ingredients yet. I am scrolling through and saving recipes that appeal to me. Thanks so much for the inspiration.
I hope you love the recipe Pamela! Let me know if you give it a try:) xTieghan