Garlic Parmesan Mac and Cheese


  • 4 cups Water
  • 1 lb pasta shells
  • 2 tbsp butter
  • 3 cloves garlic
  • 1 tsp garlic powder
  • 1/4 tsp cayenne
  • 1 cup evaporated milk
  • 2 cups shredded Monterey jack
  • 1 cup grated parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to garnish
  • Combine the water, pasta, butter, minced garlic, garlic powder and cayenne in the Instant Pot. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTE function and cook, stirring occasionally, for another 2-3 minutes.
  • Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  • Salt to taste.
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