Cheesy pasta, smoked sausage and vegetables make an easy one pot meal that kids love! Make it in your Instant Pot in just a few minutes.

“My Kids Favorite Casserole” Instant Pot Recipe
I came across a recipe called “My Kids Favorite Casserole” as I was perusing the internet. I was intrigued and had to see what the recipe entailed. Basically it was a box of mac and cheese with ham and vegetables. I thought that sounded like something little kids would like. My family isn’t the biggest fans of boxed mac and cheese so I gave the original recipe a makeover that makes everyone happy…kids and adults. It’s basically homemade mac and cheese with smoked sausage, vegetables and a crispy potato chip topping. It’s easy and delicious! I hope it becomes your kids’ favorite dinner!
Ingredients/Substitution Ideas
- Pre-cooked smoked sausage–or cubes of ham
- Water–or broth
- Elbow macaroni–or pasta shells
- Butter
- Liquid smoke
- Kosher salt
- Smoked paprika
- Black pepper
- Ground mustard
- Half and half–or cream or milk
- Grated cheddar, grated monterey jack and grated colby jack–you can also do just cheddar
- Bag of your favorite frozen vegetables–cauliflower, broccoli, green beans, mixed vegetables are all good choices
- Crushed potato chips–or cornflakes
Steps
- Add ingredients in layers: Place the smoked sausage evenly on the bottom of your Instant Pot. If you want to make this even better than brown the sausage first. Then pour in the water. Dump in the pasta in an even layer. Add the butter, liquid smoke, kosher salt, paprika, pepper and ground mustard. Don’t stir.
- Pressure cook: Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Cheese it up: Stir. It will seem like there is a lot of liquid, don’t worry. Slowly stir in the half and half and cheeses. The cheese will get melty and the sauce will thicken up. If it is still too runny you can thicken with a cornstarch slurry. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. Turn your Instant Pot to the saute setting. The cornstarch mixture will thicken up contents of pot quickly.
- Add vegetables: Steam frozen vegetables in the microwave (follow directions on package). Stir the vegetables into the Instant Pot.
- Serve: Scoop onto plates and top each serving with a few tablespoons of crushed potato chips.
Notes/Tips
- We served this as a one pot meal. However you can add a side salad or some garlic toast on the side.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with liquid smoke are Instant Pot/Crockpot “Smoked” Pulled Pork and Instant Pot Smoky Mountain Casserole.

6 More Instant Pot Pasta Recipes To Love…
Instant Pot Monterey Spaghetti
Creamy chicken spaghetti with lots of flavor from Monterey jack cheese, seasonings and french-fried onions. This recipe is going to instantly be a family favorite!
Instant Pot Mennonite Casserole
Smoked sausage with cabbage, potatoes, noodles, green beans and tomato sauce. A random assortment of ingredients that taste so good together!
Instant Pot Meatball Stroganoff
The easiest stroganoff recipe! It’s made with convenient frozen meatballs. The meatballs, mushrooms, sauce and pasta are all cooked together in your Instant Pot for a quick and delicious dinner.
Clean out the freezer dinner (Instant Pot or Crockpot)
Frozen meatballs and frozen raviolis with spaghetti sauce make a tasty meal that takes about 2 minutes of prep time! This is great for those nights when you want a homemade meal but you don’t have time to cook. It is also a great way to clean out your freezer! You can make this recipe in your Instant Pot or slow cooker.
Instant Pot Polish Casserole
Penne pasta with polish sausage, sauerkraut and a creamy sauce. A fast and easy recipe that feeds a crowd and tastes great!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.


“My Kids Favorite Casserole”
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 5 minute NPR)
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 (12 oz) package of pre-cooked smoked sausage, sliced into quarter inch pieces (or cubes of ham)
- 2 cups water
- 8 oz uncooked elbow macaroni or pasta shells
- 1 Tbsp butter
- 1/2 tsp liquid smoke
- 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp ground mustard
- 1/2 cup half and half (or cream or milk)
- 4 oz (about 1 cup) grated cheddar
- 4 oz (about 1 cup) grated monterey jack
- 4 oz (about 1 cup) grated colby jack
- Optional: cornstarch
- 1 (16 oz) bag of your favorite frozen vegetables
- 1 cup of crushed potato chips (or cornflakes)
Instructions
- Place the smoked sausage evenly on the bottom of your Instant Pot. Then pour in the water. Dump in the pasta in an even layer. Add the butter, liquid smoke, kosher salt, paprika, pepper and ground mustard. Don’t stir.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Stir. It will seem like there is a lot of liquid, don’t worry. Slowly stir in the half and half and cheeses. The cheese will get melty and the sauce will thicken up. If it is still too runny you can thicken with a cornstarch slurry. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. Turn your Instant Pot to the saute setting. The cornstarch mixture will thicken up contents of pot quickly.
- Steam frozen vegetables in the microwave (follow directions on package). Stir the vegetables into the Instant Pot.
- Scoop onto plates and top each serving with a few tablespoons of crushed potato chips.
- Category: Pasta
- Method: Instant Pot

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Hi Karen, Isn’t 4oz a 1/2 cup – then you said about 1 cup in the recipe. 8oz. Hope to hear from you soon. Thanks
4 ounces weighed on a scale is about 1 cup, not fluid ounces as in a glass measuring cup
Ii have a question , isn’t 4oz. 1/2 a cup? Then you said about 1 cup. 8oz. I am. Infused 🥺 thank you
An Instant Pot has many different functions, including crock pot or slow cooker. So what you have should work just fine. I have an Instant Pot and really love it. If you can, you should invest in one. 😊
I’m sorry I just stumbled across this site. Does this recipe work for the crockpot as well? I don’t have an Instant pot. Thank you!
★★★★★
I haven’t tried this in the slow cooker. I don’t have great results with pasta and the slow cooker. Sorry!
I made this last night with jalapeno cheddar sausage because that’s all I had. WOW! Turbo mac & cheese. Delicious! Added to my “fast food” rotation for those times I come home late & haven’t even thought about dinner, which is what happened last night.Another fast, easy & mouthwatering recipe. Thanks Karen!
★★★★★
That sounds so good Jan! I love the jalapeno sausage idea 🙂
Dearest Karen, just made your recipe for yogurt. Woweeee. So easy. So delish. Great explanation of steps. I had one question… once in the fridge for 6 hours , does it get a cover while it drips whey?
I don’t cover it