Categories: Instant Pot

Ingredients

• 1 lb Elbow Macaroni
• 4 tbsp butter
• 4 cups water
• 2 tsp dry ground mustard
• 2 tsp kosher or sea salt (+ more to taste)
• 1/2 tsp black pepper
• 1 cup evaporated milk
• 8 oz sharp cheddar cheese
• 8 oz monterey jack cheese
• 1/2 cup parmesan cheese

Directions

1. Add macaroni, butter, water, mustard, salt, and pepper to your Instant Pot. Secure the lid, select manual, and high pressure for 4 minutes please note: if the directions on your boxed macaroni have a boil time that is less than 6 minutes, cook on high pressure for only 3 minutes).
2. 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.
3. Add in evaporated milk and each of the cheeses. Continue to mix and stir until creamy. Add any extra salt to taste.
4. Serve hot!!

Email to a friend | Print this recipe | Back