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    Home » Instant Pot Pasta Recipes » Instant Pot White Cheddar Mac and Cheese

    Instant Pot White Cheddar Mac and Cheese

    Published: Feb 9, 2022 · Modified: Feb 18, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy cheesy Instant Pot White Cheddar Mac and Cheese recipe is a quick one-pot multicooker dinner – no need to make a separate sauce for this mac and cheese!

    Close up photo of white cheddar mac and cheese in a green bowl.

    Everyone should have a quick mac and cheese recipe on-hand! Whether you want a quick weeknight dinner or just love cheesy comfort food, mac and cheese is amazing!

    This Instant Pot white cheddar mac and cheese is a delicious, cheesy mac and cheese recipe that can be made – start-to-finish – is about 20 minutes. There’s also no need to make a separate sauce with this recipe.

    So, you get tasty homemade mac and cheese in no time with minimal prep and minimal cleanup!

    How to make Instant Pot white cheddar mac and cheese

    pasta in water in an instant pot inner pot.

    Add pasta to the inner pot of the pressure cooker. Add enough water cover pasta by 1 inch. Depending on the shape of the pasta, it usually takes 3-5 cups of water.

    Lock lid in place, and turn pressure release valve to SEALING. Cook on MANUAL/HIGH pressure for 4 minutes.

    Carefully turn pressure release valve to VENTING. Unlock lid, and drain pasta.

    Return pasta to inner pot. Add milk, salt, pepper, and mustard.

    Stir to combine. Press CANCEL.

    wooden spoon holding a scoop of white cheddar mac and cheese.

    Stir in cheese, and continue stirring until cheese has melted and is combined.

    bowl of white cheddar mac and cheese next to a copper fork.

    Tips

    • Pasta: I like to use small shell pasta. If you use another type of pasta, you may find that you need to adjust the cooking time.
    • Evaporated milk: You can use regular, low-fat, or fat-free.
    • Mustard: I like to use Dijon, but if you don’t have Dijon mustard, dry mustard makes a good substitute. I use about ¼-1/2 teaspoon or so if I’m using dry mustard.
    • Cheese: I use an aged white cheddar when I make this mac and cheese. Sometimes I also sprinkle a little bit of grated parmesan cheese on top.

    Serving suggestions

    While the pasta is cooking, I make a quick green salad or steam broccoli (or cauliflower or carrots) to go on the side.

    Storage

    This mac and cheese can be stored, covered, in the fridge for up to 4 days.

    A green bowl of white cheddar mac and cheese next to a salt and pepper shaker.

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    If you’ve tried this Instant Pot White Cheddar Mac and Cheese recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

    You can FOLLOW ME on PINTEREST or FACEBOOK even more delicious food.

    Close up photo of white cheddar mac and cheese in a green bowl.

    Instant Pot White Cheddar Mac and Cheese

    Rich and creamy white cheddar mac and cheese made entirely in the multicooker!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 4 minutes
    Time to Pressure: 10 minutes
    Total Time: 19 minutes
    Servings: 8 servings
    Calories: 472kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    Ingredients

    • 16 ounces dry small shell pasta
    • 3-5 cups water
    • 12 ounce can evaporated milk
    • 1 teaspoon Dijon mustard
    • Salt and pepper
    • 16 ounces shredded white cheddar cheese

    Instructions

    • Add pasta to the inner pot of the pressure cooker.
    • Add enough water cover pasta by 1 inch. Depending on the shape of the pasta, it usually takes 3-5 cups of water.
    • Lock lid in place, and turn pressure release valve to SEALING.
    • Cook on MANUAL/HIGH pressure for 4 minutes.
    • Carefully turn pressure release valve to VENTING.
    • Unlock lid, and drain pasta.
    • Return pasta to inner pot.
    • Add milk, salt, pepper, and mustard.
    • Stir to combine.
    • Press CANCEL.
    • Stir in cheese, and continue stirring until cheese has melted and is combined.

    Notes

    • Pasta: I like to use small shell pasta. If you use another type of pasta, you may find that you need to adjust the cooking time.
    • Evaporated milk: You can use regular, low-fat, or fat-free.
    • Mustard: I like to use Dijon, but if you don't have Dijon mustard, dry mustard makes a good substitute. I use about ¼-1/2 teaspoon or so if I'm using dry mustard.
    • Cheese: I use an aged white cheddar when I make this mac and cheese. Sometimes I also sprinkle a little bit of grated parmesan cheese on top.
    • Nutrition values are estimates.

    Nutrition

    Serving: 1serving | Calories: 472kcal | Carbohydrates: 48g | Protein: 25g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 416mg | Potassium: 324mg | Fiber: 2g | Sugar: 7g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 547mg | Iron: 1mg
    Tried this recipe?Leave me a comment below to let me know!
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    Reader Interactions

    Comments

    1. Candice

      March 09, 2022 at 5:09 pm

      5 stars
      Delicious! Thanks for sharing!

      Reply
      • Kate

        March 09, 2022 at 5:09 pm

        Thank you!

        Reply
    2. Nevaeh

      February 10, 2022 at 4:45 pm

      5 stars
      The mac n cheese was better then Panera! I'll make this again and again!

      Reply
      • Kate

        February 11, 2022 at 2:42 am

        Thanks! I'm glad that you liked it.

        Reply

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