Looking for easy comfort food? This Instant Pot mac and cheese recipe is the answer! The pressure cooker allows you to skip the colander draining step.
ingredient
- 1 pound elbow macaroni, shell or Cavatappi
- 3 cups water
- 1 teaspoon kosher salt
- 1 tablespoon dijon mustard, or yellow mustard
- 3 cups evaporated milk
- 1 ½ cups shredded sharp cheddar cheese
- 1 ½ cups shredded Monterey jack cheese
- black pepper
Directions
- Add noodles, water, salt, and mustard in the Instant Pot, stir to combine.
- Make sure that the release valve is in the "Sealing" position.
- Place the lid on the Instant Pot, turn and lock.
- Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 5 minutes using the "+" or "-" buttons.
- It will take about 10 minutes for the pot to heat up and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
- Once cook time is complete, turn off by pressing the “Cancel/Warm” button.
- Carefully quick-release the pressure by turning the steam release handle on the lid to "Venting" position.
- Carefully remove the lid, opening the top away from you as steam will be released from the pot.
- Select "Saute" on the Instant Pot.
- Add the evaporated milk. Stir occasionally until the sauce has warmed up, about 2 to 3 minutes.
- Turn off the heat by hitting the “Cancel/Warm” button.
- Gently stir in cheeses, about a ½ cup at a time, until completely melted and sauce is smooth.
- Taste and season with more salt and pepper as desired. Serve warm.
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