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