The Best Instant Pot Mac and Cheese
Info
SERVINGS: 6
PREP:
5 min
COOK:
4 min
TOTAL:
15 min
INGREDIENTS
-
1 lb. macaroni
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4 cups water
-
2 tsp prepared yellow mustard
-
1 tsp salt
-
12 oz. evaporated milk
-
8 oz. sharp cheddar cheese grated
-
¾ cup grated parmesan cheese
-
2 Tbsp butter
-
¼ tsp nutmeg
-
Salt and pepper to taste
INSTRUCTIONS
- Mix the macaroni, water, mustard, and salt in your Instant Pot. Close and lock the lid of the Instant Pot. Press “Manual” and adjust the timer to 4 minutes (or half the time on the macaroni cooking directions). Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
- When time is up, open the IP using “Quick Pressure Release”. Stir the pasta to break it up. Add the evaporated milk, cheese, butter and nutmeg; stir until completely incorporated the and cheese has melted and coated the pasta.
- Season to taste with salt and pepper, then serve immediately.
Categories
- Main Dishes
- Pasta
- Vegetarian