Instant Pot Mac and Cheese
Ingredients:
- 2 cups elbow macaroni
- 4 cups water or vegetable/chicken broth
- 2 tablespoons butter
- 1 teaspoon Dijon mustard (optional but adds flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 (12-ounce) can evaporated milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese (or any other melty cheese you like)
- Salt and pepper to taste
- Chopped fresh parsley (optional, for garnish)
Instructions:
Place the elbow macaroni, water or broth, butter, Dijon mustard, garlic powder, onion powder, and paprika in the Instant Pot.
Close the Instant Pot lid and set the vent to the sealing position.
Cook on Manual/Pressure Cook mode on high pressure for 4 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking time begins.
Once the cooking time is up, do a quick release of the pressure by carefully turning the vent to the venting position. Be cautious of the hot steam.
Open the Instant Pot lid, and there might be a little bit of excess liquid. Don't worry; it will be absorbed as we add the cheese.
Turn on the sauté mode of the Instant Pot and add the evaporated milk to the macaroni. Stir to combine.
Gradually add the shredded cheddar and mozzarella cheese to the macaroni, stirring constantly until the cheese is melted and the sauce is creamy. This process should only take a few minutes.
Taste the macaroni and cheese and season with salt and pepper according to your preference.
Once the mac and cheese is smooth and creamy, turn off the Instant Pot.
Serve the Instant Pot Mac and Cheese hot, garnished with chopped fresh parsley if desired.
This Instant Pot Mac and Cheese is a crowd-pleaser and can be enjoyed as a main dish or a delightful side. It's perfect for quick weeknight dinners or whenever you're craving some comforting, cheesy goodness
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