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!
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
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.
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.
Instant Pot White Cheddar Mac and Cheese
Equipment
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.
Candice
Delicious! Thanks for sharing!
Kate
Thank you!
Nevaeh
The mac n cheese was better then Panera! I'll make this again and again!
Kate
Thanks! I'm glad that you liked it.