How to make Instant pot white cheddar mac and cheese

Robin Donovan

Recipe Developer

Anyone who has kids knows that the bright orange mac and cheese from a box is beloved and always welcome. But they also probably know that homemade, from-scratch mac and cheese is a million times better—and sure to be even more loved. The recipe below uses a sharp white cheddar in place of powdered orange cheese, turning this kid favorite into one the whole family can get behind.
Making mac and cheese the traditional way isn’t especially difficult, but doing it in the Instant Pot will still surprise you with how quick and easy it is. There’s no need to wait around for a big pot of water to boil, no need to drain the pasta once it’s cooked, and the whole operation uses only one pot. You may never resort to the boxed stuff again.

Cooktop Cove

Instant Pot White Cheddar Mac and Cheese

5 minutes

4 minutes, plus 15 minutes to come to pressure

25 minutes

1 pound elbow macaroni

1 tablespoon kosher salt

4 cups of water

1 (12-ounce) can evaporated milk

3 tablespoons unsalted butter

1 teaspoon dry mustard

4 cups shredded sharp white cheddar cheese

Put the pasta and salt in the instant pot and add 4 cups of water. Close the lid and turn the valve to the sealing position. Choose high pressure and set the timer for 4 minutes.

Once the cooking time is up, quick release the pressure. Remove the lid and press Keep Warm/Cancel to turn off the pot, then turn on the sauté function on low.

Stir in the evaporated milk, butter, dry mustard.

While stirring continuously, add the cheese. Stir until the cheese is fully melted.

Serve immediately.

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