Clean recipe · foodnetwork.com
5-Ingredient Instant Pot Mac and Cheese
We love multi-purpose kitchen gadgets that make life easier, so that's why the Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) is a go-to for quick meals. Especially this creamy kid-friendly mac and cheese, which cooks up in no time. And after it's been gobbled up, you'll only have one pot to clean!
Original recipe: foodnetwork.com
- Yield:
- 6 servings
- Cook:
- P0Y0M0DT0H25M0.000S
- Total:
- P0Y0M0DT0H30M0.000S
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Ingredients
- 1 pound elbow macaroni
- Kosher salt
- One 12-ounce can evaporated milk
- 3 tablespoons unsalted butter
- 3 cups shredded mild or medium Cheddar
Instructions
- Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (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 cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the 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.