Instant Pot Mac and Cheese
This Instant Pot Mac & Cheese is delightfully cheesy, creamy, and comforting. Best of all it takes a few minutes to throw it together. We serve it with brats, ham, and roast beef - really just about anything!
- 4 cups water
- 1 pound small elbow macaroni
- 3 Tbsp. butter
- 1 tsp. salt
- ½ tsp. coarsely ground black pepper
- 12 oz evaporated milk
- 4 cups shredded Mexican blend cheese
Put water, macaroni, butter, salt and pepper into the IP.
Use the manual setting to set the pot for 3 minutes on high. Make sure the vent is set to sealing.
The pot will take about 15 minutes to reach temp and cook the food. When it is done do a quick release.
Add the evaporated milk and shredded cheese. Stir until melted and serve hot.
Calories: 387kcal | Carbohydrates: 5g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 719mg | Potassium: 176mg | Sugar: 5g | Vitamin A: 609IU | Vitamin C: 1mg | Calcium: 485mg | Iron: 1mg