Instant Pot white cheddar mac and cheese is the weeknight shortcut that still tastes like real comfort food. In this delicious recipe, the pasta pressure cooks in just enough liquid, so there is no draining and no separate cheese sauce to babysit. Chicken broth adds savory depth, while white cheddar and Parmesan bring the classic, sharp, cheesy flavor. Cream cheese and a splash of heavy cream make the finished homemade mac and cheese extra creamy and full of cheesy goodness. Mozzarella adds stretch without overpowering the cheddar. Stir everything in on low sauté just long enough to melt, then serve immediately for the creamiest texture.
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Why this recipe works
- One-pot method: Pasta cooks in the right amount of liquid with no draining.
- Chicken broth adds flavor: More depth than water alone.
- Balanced cheese blend: White cheddar for flavor, Parmesan for bite, mozzarella for melt.
- Cream cheese prevents dryness: Keeps the sauce creamy as it cools.
Instant Pot Mac and Cheese ingredients and their roles
A Sharp White cheddar cheese block, Parmesan cheese block, mozzarella cheese, dry macaroni pasta, chicken broth, water, heavy cream, cream cheese, butter, salt, and black pepper.
- Cheddar and Parmesan blocks: Better melting and flavor than pre-shredded.
- Mozzarella: Adds creaminess and stretch.
- Macaroni: Classic noodle shape for quick pressure cooking.
- Chicken broth and water: Cooking liquid and flavor base.
- Heavy cream and cream cheese: Ultra creamy finish.
- Butter: Richness and smoother mouthfeel.
- Salt and pepper: Basic seasoning.
How to make White Cheddar Mac and Cheese in an Instant Pot
- Grate the cheddar and parmesan cheese.
- Place the macaroni into the Instant Pot container.
- Pour the chicken broth, water, and salt into the instant pot container. Do not stir.
- Close the lid and set the Instant Pot to pressure cook on high pressure for 4 minutes.
- After cooking is complete, do a quick release and immediately open the lid.
- Turn the Instant Pot on low sauté mode for 1 minute.
- Add the cheddar cheese, parmesan cheese, mozzarella cheese, cream cheese, heavy cream, butter, and black pepper.
- Stir until all ingredients are incorporated and the cheeses have melted.
- Serve immediately.
Storage, freezing, and reheating
- Refrigerator Storage: Store in an airtight container up to 3 days. Cool uncovered 10 to 15 minutes before sealing.
- Freezer Storage: Freeze portions up to 2 months. Texture can change slightly after thawing.
- Reheating Method: Add about 1 tablespoon of whole milk or cream per cup before reheating. Warm in the microwave, stirring halfway, or reheat gently on the stovetop.
Love mac and cheese? Try these copycat recipes!
- Boston Market Mac and Cheese
- Chick-fil-A Mac and Cheese
- Lubys Mac and Cheese
- Martha Stewart Mac and Cheese
- Panera Mac and Cheese
- Spicy Mac and Cheese
- Stouffers Mac and Cheese
- Sweetie Pies Mac and Cheese
Favorite Instant Pot Recipes
Check out more of my easy side dish recipes and the best Instant Pot recipes here on CopyKat!
Instant Pot White Cheddar Mac and Cheese
Ingredients
- 3 1/2 cups dry macaroni pasta
- 2 cups low sodium chicken broth
- 1 teaspoon salt
- 1 cup water
- 1/4 teaspoon ground black pepper
- 1/4 cup cream cheese
- 1 1/2 cups heavy cream
- 1 tablespoon butter
- 2 cups mild white Cheddar cheese
- 1/2 cup Parmesan cheese
- 1/4 cup mozzarella cheese
Instructions
- Grate the cheddar and parmesan cheeses and set aside. (It's better to grate these cheeses fresh as store-bought pre-grated cheese is coated in either cornflour or cellulose, which will make your mac and cheese thick and gloopy.)
- Pour the macaroni pasta into the Instant Pot.Add the chicken broth and water (do not stir as this will also make your macand cheese gloopy and thick due to starches being released).
- Spoon in the required amount of salt.
- Close the lid and set the instant pot to pressure cook on high for 4 minutes.
- After 4 minutes, do a quick-release on the Instant Pot and immediately open the lid (or it will continue cooking).
- Turn the Instant Pot on low, sauté mode for 1 minute and add all of the cheeses, heavy cream, butter, and black pepper. Stir until all ingredients are incorporated.
Equipment
Nutrition
Hi Stephanie, thank you for all the recipes you share. I wanted to ask if this one will come out the same without using an Instant Pot. We do not have one at this time but would like to try the recipe.
Also, is it possible to request recipes for Honey Mustard from Steak and Shake as well as Whataburger. Not sure which one we like better, but would very much like to have both!
Thank you so much for your time, I hope to hear from you when you get a chance to reply.
So you could make this recipe in a pot on the stove, just boil your pasta like you normally would, or you could boil it in the chicken broth as mentioned, then pick up the recipe at the sauce point on the stove top.
I will keep the honey mustards in mind.