Instant Pot White Cheddar Mac and Cheese
I wil tell you, hands down, the one main reason I love this recipe for Instant Pot White Cheddar Mac and Cheese is because I do not have to boil the noodles first. It’s the reason why I love my recipe for No Boil Mac and Cheese. It saves so much time (and dirty dishes) when you don’t have to cook the pasta first! 
Electric Pressure Cooker
Even if you aren’t totally comfortable using your pressure cooker yet, it’s great to start with simple side dishes like this Instant Pot White Cheddar Macaroni and Cheese. It only has a handful of ingredients and it doesn’t have a lot of steps to make.
Also, it is so fast to prepare. I don’t often make homemade mac and cheese because of the time it takes to make it from scratch. Having the Instant Pot makes it easier than ever!
MY LATEST VIDEOSIngredients:
1 (16 oz) box spiral or macaroni noodles (I used cavatappi)
4 ½ cups water
2 tbsp salted butter
1 (12 oz) can evaporated milk
2 cups freshly shredded white cheddar
pinch of salt
Directions:
Combine uncooked pasta, water, and butter in the basin of your Instant Pot. *Make sure the water comes to the top of your noodles, so that the topmost parts are just under the water.* Close the lid, seal it, and turn your steam release to the “sealed” position.
Press “Pressure Cook”, set to high pressure, and select 2 minutes. The Instant Pot will take around 6-7 minutes to reach pressure, then the 2 minute cooking time will begin. Once the timer goes off, press “Cancel”, and turn your steam release to do a quick release until the steam starts to run slow.
Open your Instant Pot, drain out any excess water that might be in it (there shouldn’t be much), and return pasta to pot.
Stir in the white cheddar, evaporated milk, and a pinch of salt until thoroughly mixed.
Place the lid back on your instant pot, seal it, and press the “Keep Warm” button. Let it sit for a few minutes, then turn your pot off and open the lid. Stir melted cheese thoroughly until creamy and coated, then serve!
Total cooking time: 8-9 minutes (including time to reach pressure)
Total inactive time: 3-4 minutes (while cheese is melting) 
Enjoy!
Instant Pot Spinach Artichoke Chicken
Instant Pot Garlic Mashed Potatoes
- 1 box (16 oz)spiral or macaroni noodles (I used cavatappi)
- 4 ½ cups water
- 2 tbsp salted butter
- 1 can (12 oz) evaporated milk
- 2 cups freshly shredded white cheddar
- pinch of salt
- Combine uncooked pasta, water, and butter in the basin of your Instant Pot. *Make sure the water comes to the top of your noodles, so that the topmost parts are just under the water.*
- Close the lid, seal it, and turn your steam release to the “sealed” position.
- Press “Pressure Cook”, set to high pressure, and select 2 minutes.
- Your Instant Pot will take around 6-7 minutes to reach pressure, then your 2 minutes will begin.
- Once the timer goes off, press “Cancel”, and turn your steam release to do a quick release until the steam starts to run slow.
- Open your Instant Pot, drain out any excess water that might be in it (there shouldn’t be much), and return pasta to pot.
- Stir in the white cheddar, evaporated milk, and a pinch of salt until thoroughly mixed.
- Place the lid back on your instant pot, seal it, and press the “Keep Warm” button. Let it sit for a few minutes, then turn your pot off and open the lid.
- Stir melted cheese thoroughly until creamy and coated, then serve!
kids are not fond of cheddar…can velvetta be substituted?
I don’t see why not! 🙂 You could also go to the deli counter and ask for a chunk of white American cheese. It’s still super creamy and has a mild taste as well!
Is there an alternative to using an Insta pot?
Yes, I have two other recipes on my site here for Mac and Cheese. One is for the oven and the other is for the slow cooker. 🙂