INSTANT POT CREAMY MAC and CHEESE
Recipe courtesy of Pam's Midwest Kitchen Korner
Ingredients:
1 pound elbow macaroni
3 tablespoons butter
4 cups water
1 tablespoon dry ground mustard
2 teaspoons sea salt
1 teaspoon black pepper
1 cup evaporated milk
16 ounces shredded sharp cheddar cheese (or combo of cheddar and Monterey Jack cheeses)
½ cup Parmesan cheese
Method:
Add macaroni, butter, water, mustard, salt and pepper to Instant Pot.
Secure lid, select Manual, and High Pressure for 4 minutes.
Once complete, use a quick release.
Open lid and check that the pasta is cooked completely.
If not, select Sauté, and cook for another 2 minutes until pasta is cooked.
Add in evaporated milk and the cheeses.
Continue to mix and stir until creamy.
Add any extra salt to taste.
Serve hot!
6-8 servings
Enjoy!
Slightly adapted recipe from Center Cut Cook