Instant Pot

Three-Cheese Pasta with Basil and Black Pepper

4-6 Servings

40 minute 15 minutes active

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This version of macaroni and cheese combines light creaminess with high-impact flavor. The starch from the pasta, combined with a small measure of cornstarch and a dose of heavy cream creates a rich sauce that lightly coats the pasta. Three types of Italian cheese—asiago, fontina and Parmesan—provide plenty of depth, complemented by fresh basil and black pepper. We like curly cavatappi pasta, but campanelle or large elbows work, too.




Don't forget to add the butter to the pot along with the water and pasta. The fat prevents the starchy liquid from bubbling up through the pressure-release valve.

40 minute

15 minutes active


  • 8

    ounces asiago cheese, shredded (2 cups)

  • 8

    ounces fontina cheese, shredded (2 cups)


Caprice S.

Just wanted to say this is probably my favorite mac and cheese recipe!! Not only is it tasty but it is equally as delicious as a left over which shocked me. Usually mac and cheese doesn't reheat well consistency wise but this recipe was just as creamy when reheated. Thank you, this was my first instant pot recipe and won't be my last :)

Janet M.

I can’t find Asiago fresco. Can I use regular Asiago for this?

Leigh B.

I also had trouble finding the fresco Asiago, so I made it with regular and it seemed to melt just fine. I later saw the fresco at Whole Foods and may try next time.

Kim P.

This is an awesome recipe, I've made it several times already. One thing to note - even with the butter in the water, I had an issue when releasing the pressure. Just make sure to cover with a towel. I ended up with a ceiling and counter covered in greasy pasta water!

Leigh B.

Agree, this is a great recipe! I cut the recipe in half, and it still worked perfectly. Would like to try with other cheeses too.