Smoked Cheddar Mac & Cheese

Three cheeses — smoked cheddar, sharp cheddar and Parmesan cheese — commingle in this make-ahead mac and cheese. Sprinkle with green onions if you have some on hand.

Total Cost: $10.39

Cost Per Plate: $2.60

Prep Time
15 min
55 min


  • 3 cups whole-wheat elbow macaroni (dry)

    1 cup grated sharp cheddar

    ½ cup grated Parmesan

    1 carrot, finely grated

    ½ cup heavy cream

    2 tsp Dijon mustard

    1 clove garlic, minced

    ½ tsp sea salt

    ¼ tsp ground black pepper

    2 tbsp organic unsalted butter

    ½ cup whole milk

    1 tbsp tapioca starch

    ¾ cup grated smoked cheddar



1. Place a large freezer bag inside a 6½-inch-diameter bowl. (Note: Make sure the bowl fits inside the Instant Pot insert.) To bag, add macaroni, 1 cup water, sharp cheddar, Parmesan, carrot, cream, mustard, garlic, salt and pepper; massage to mix. Seal and freeze. Once mixture is frozen, remove bowl.

To Instant Pot 

2. When ready to eat, add 1½ cups water and butter to Instant Pot. Add frozen pasta mixture. Lock lid; set release valve to Seal. Press Pressure Cook/Manual and set timer to 4 minutes. When cooking is finished, leave vent in seal position and allow pressure to release naturally. When metal pin in lid falls and all pressure is released, unlock lid.

3. Whisk together milk and tapioca starch and slowly stir into pot. Stir in smoked cheddar. If a crispy top is desired, transfer to an 8 x 8-inch baking dish and place under the broiler on high for 5 minutes.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 803
  • Carbohydrate Content 83 g
  • Cholesterol Content 110 mg
  • Fat Content 42 g
  • Fiber Content 10 g
  • Protein Content 32 g
  • Saturated Fat Content 23 g
  • Sodium Content 841 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 3 g