5-Ingredient Instant Pot Mac and Cheese: Difference between revisions
From McGough's Recipes
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
*1 pound elbow macaroni | *1 pound elbow macaroni | ||
Latest revision as of 23:32, 26 October 2023
Ingredients
- 1 pound elbow macaroni
- Kosher salt
- One 12-ounce can evaporated milk
- 3 tablespoons unsalted butter
- 3 cups shredded mild or medium Cheddar
Directions
Special equipment: an Instant Pot® multi-cooker
- Combine the macaroni, 4 cups water and 1 tablespoon salt in an Instant Pot® (see Cook's Note).
- Follow the manufacturer's guide for locking the lid and preparing to cook.
- Set to pressure cook on high for 4 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete.
- Careful of any remaining steam, unlock and remove the lid and switch to low saute setting.
- Stir in the evaporated milk, butter and 1/4 cup water.
- Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.
