Mac & Cheese (Instant Pot version)
This is super easy weeknight side, comes out creamy and always a hit.
Equipment
- 1 Instant Pot (IP)
Ingredients
- 1 pound elbow macaroni or penne (1 box)
- 1 tbs salt
- 1/2 tsp black pepper
- 12 oz can of evaporated milk
- 3 tbs butter
- 3 cups shredded sharp or medium cheddar (or any mix of shredded cheeses you have)
- 4 cups water
Instructions
- Combine the water, salt and pasta into IP. Set to "pressure cook on high" for 4 minutes, make sure all valves are closed so steam does not come out.
- After the pressure cook cycle is done, "quick release" and let the steam out to open the lid.
- Then quickly stir in the evaporated milk and butter. Then mix in the shredded cheese until it is completely melted. If this is a little thick, you can add a little water and mix until you have the creamy consistency that you like.
Notes
This recipe is so easy and there is no need to pour water out to drain the pasta. 4 cups of water to 1 box of pasta works every time in IP.
Leave a Reply