Mac and Cheese
Mac and Cheese in the Instant Pot is one of those recipes that you didn't realize you needed in your rolodex until you've tried it.
Ingredients
- 16 oz Dry Pasta
- 3 Tbsp Butter
- 1 tsp Dry Mustard
- ½ tsp Garlic Salt
- ½ tsp Salt
- 4 Cups Water
- 5 oz Evaporated Milk
- 3 Cups Cheddar Cheese, shredded
- 1 Cup Montery Jack Cheese, shredded
- ¼ Cup Parmesan, shredded
Instructions
- Add the dry pasta, butter, dry mustard, garlic salt, salt, and water to your Instant Pot inner pot. Stir gently so most of the pasta is submerged.
- Secure the lid, set the valve to sealing, and cook on Manual/High Pressure for 4 minutes.
- When the timer goes off, carefully perform at Quick Release (stand back from the steam!)
- Open the lid and switch to Keep Warm (most models do this automatically)
- Pour in all of the evaporated milk. Add half of the cheddar, and half of the monterey jack, (and half or all of the parmesan). Stir vigorously until the cheese is completely melted and the sauce is smooth.
- Add the remaining shredded cheese and stir until fully melted and creamy. The sauce will look a little loose at first - that's perfect.
- Remove from all heat and let stand for 5 minutes — this is the secret! The sauce thickens up beautifully as it rests. Serve directly from the pot.
- Give it one final stir, taste, and add a pinch more of salt if needed. Serve hot!
Equipment
- instant pot