This is the creamiest white cheddar mac & cheese and you can make it in the Instant Pot! Creamy, cheesy and utterly delicious, this is a side dish your whole family will love!
Would you believe I have never made homemade mac & cheese? Actually I tried it once and my son didn’t like it so I never made it again. However I’ve been on a quest to make Friday fish fry food and of course this includes my son’s favorite, mac & cheese. I’ve also been trying to use my Instant Pot more and so I came up with this creamiest white cheddar mac & cheese to try in it. Everyone liked it, Max, my hubby and even my father in law. This recipe makes a huge batch and I ate my fair share believe me. The thing I love is that it’s so darn easy in the Instant Pot but you can also make it on the stove.
I’m enamored with my Instant Pot. I’ve used it a lot for soups (lentil & sausage, pot roast) and for meat dishes (barbacoa beef, balsamic beef) but this is the first time I’ve used it for a pasta. Rice is especially easy to make in the Instant Pot, just make a huge batch and then freeze it in 2 cup portions. I can’t tell you how convenient it is to pull out a bag of rice from the freezer for a meal. If you love using your slow cooker, check out the Instant Pot. I think you will be pleasantly surprised.
To make this on the stove, boil the noodles like you normally would, drain and mix in the rest of the ingredients. For the Instant Pot add water, salt, butter and noodles and cook for 4 minutes. That’s all. Of course it takes time to come up to pressure but you can go off and do other things and not worry about a boiling pot and it turns off after 4 minutes so that’s great too! After it’s done cooking drain the excess water and then add in the cheeses and cream. Two notes: use a good white cheddar and it tastes best when eaten right away. The noodles seem to absorb all the creamy goodness so while the leftovers are really tasty, they are drier the next day.
Creamiest White Cheddar Mac & Cheese
By the way, I made this a white cheddar mac & cheese because it’s Max’s favorite. Next time I’d like to try gruyere or some other cheeses. My sister uses delicious cheeses leftover from a cheese platter (that she serves at parties) and makes a decadent mac & cheese the next day. I’ll be trying that too! I hope you enjoy this and stay tuned on Friday for my Easy Beer Batter Fish Nuggets on Friday. I’ve got you covered for a Friday fish fry!
- 16 oz elbow macaroni
- 4 cups water
- 2 teaspoons salt
- 2 tablespoons butter
- 6 oz white cheddar, shredded
- 2 tablespoons cream cheese
- 4 slices American cheese
- ½ cup cream
- Fill the Instant Pot to the 4 cup line.
- Add in your macaroni, salt and butter.
- Lock lid and turn pressure release to the back (not vent)
- Press manual button for 4 minutes.
- When time is up, quick release the pressure valve. (Be careful it's very hot!)
- Press the cancel button and take off the lid.
- Drain the pasta and put it back into the Instant Pot.
- Add the cheeses and cream and mix well until the cheese is all melted.
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More Instant Pot recipes to try!