Instant Pot Easy Mac and Cheese

By ksgroves

Ingredients

• 1 lb. elbow macaroni
• 4 TB butter
• 4 cups water
• 2 tsp dry ground mustard
• 2 tsp kosher or sea salt
• 1/2 tsp black pepper
• 1 cup evaporated milk
• 8 oz sharp cheddar cheese
• 8 oz. monterey jack cheese
• 1/2 cup parmesan cheese

Preparation

Step 1

Add macaroni, butter, water, mustard, salt, and pepper to your instant pot. Secure the 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 saute, and cook for another 2 minutes until pasta is cooked.

Add in evaporated milk and each of the cheeses. Continue to mix and stir until creamy. Add any extra salt to taste.

Serve hot.