Instant Pot White Cheddar Mac and Cheese
A creamy and delicious white cheddar macaroni and cheese made quickly and easily in the Instant Pot. The perfect combination of white cheeses with a hint of garlic makes this mac and cheese incredibly flavorful.
Prep Time5 mins
Cook Time2 mins
Total Time9 mins
to add After Cooking
- 1 can evaporated milk 12 fluid ounces
- 1 cup parmesan
- 4 ounces cream cheese ½ an 8-ounce box
- 1 teaspoon ground mustard
- 3 cups extra sharp white cheddar freshly shredded
Add the chicken stock, pasta, salt, garlic powder, and butter to the Instant Pot.
Cook for 2-Minutes: Close the Instant Pot, adjust the pressure release valve to 'Sealing' and set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 2 minutes. To avoid a mess when releasing the pressure, you can use my Flip-The-Trivet for Mess-Free Pasta Method.
Shred Cheese: While the pasta cooks, shred the white cheddar.
2-Minute NPR: Once the cooking time has finished, allow for a 2 minute NPR (natural pressure release) and then release any remaining pressure. After the pressure has been released and the pin has dropped, open the pot. Leave on 'Keep Warm'.
Add Remaining Ingredients: Add the evaporated milk, parmesan cheese, cream cheese, ground mustard, and white cheddar to the pasta and mix until the cream cheese and cheddar have fully melted.
Allow to sit on 'Keep Warm' to thicken for up to 10 minutes or until the pasta has reached your desired consistency.
Serve and enjoy!
Calories: 209kcal | Carbohydrates: 7g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 926mg | Potassium: 275mg | Fiber: 1g | Sugar: 5g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 273mg | Iron: 1mg