Mac and Cheese

By: Chop Secrets

Mac and Cheese
cuisine icon Cuisine
Modern
cuisine icon Course
Kids
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 6 - 8 servings, box elbow macaroni, butter, contributed, cook 2 min, dry ground mustard, easy, evaporated milk, grated parmesan cheese, instant pot, instant pot mac and cheese, instant pot mac and cheese recipe, kids, mac and cheese recipe, mac n cheese, mac n cheese recipe, macaroni and cheese, macaroni and cheese recipe, modern, pepper, prep 5 min, pressure cook, salt, sauté, shredded monterey jack, shredded sharp cheddar, water

prep icon Prep Time
5 min
cook icon Cook Time
2 min

serving icon Servings
6 - 8 servings
Ingredients
  • 1 lb box elbow macaroni
  • 4 tbsp butter
  • 4 cups Water
  • 2 tsp dry ground mustard
  • 1/2 tsp pepper
  • 1 cup evaporated milk
  • 2 cups shredded sharp cheddar
  • 2 cups shredded Monterey jack
  • 1/2 cup grated parmesan cheese
  • salt
Instructions
  • Combine the macaroni, butter, water, mustard and pepper in the Instant Pot. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL 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 SAUTÉ 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.
Notes
  • *The MANUAL and PRESSURE COOK buttons are interchangeable.
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