Instant Mac and Cheese

By lromito

Ingredients

Ingredients

• 4 4 1 4 2 2 1 8 8 to pasta shells 4 cups water 2 tablespoons unsalted butter 2 teaspoons salt 1 (5-ounce) can evaporated milk 8 ounces cheddar cheese, shredded 8 ounces Gouda, shredded black pepper to taste
• 4 4 1 4 2 2 1 8 8 to pasta shells 4 cups water 2 tablespoons unsalted butter 2 teaspoons salt 1 (5-ounce) can evaporated milk 8 ounces cheddar cheese, shredded 8 ounces Gouda, shredded black pepper to taste
• 4 4 1 4 2 2 1 8 8 to pasta shells 4 cups water 2 tablespoons unsalted butter 2 teaspoons salt 1 (5-ounce) can evaporated milk 8 ounces cheddar cheese, shredded 8 ounces Gouda, shredded black pepper to taste

Preparation

Step 1

Step 1
In a 6-quart Instant Pot® add chopped bacon and press [Sauté]. Cook bacon for 8 minutes or until crispy. Remove bacon with a slotted spoon and set aside. Turn Instant Pot off by hitting [Cancel].

Step 2
Add the pasta, water, butter, and salt. Close and lock the lid of the Instant Pot® and press [Manual], select high pressure and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 4 minutes cook time.

Step 3
Carefully turn knob to vent position to release steam. Remove lid. Stir in the evaporated milk, cheddar cheese, Gouda cheese and black pepper. Press [Sauté] and cook for about 4 minutes or until the cheese had melted, stirring frequently. Stir in bacon an