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Home » Instant Pot Pasta Recipes

Instant Pot White Cheddar Mac and Cheese

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

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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!

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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 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 4 minutes minutes
Time to Pressure: 10 minutes minutes
Total Time: 19 minutes 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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Hi! I'm Kate. Dinner can be a struggle, but the easy Instant Pot dinner recipes on this site will get you eating in an instant!

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