Southwestern Mac and Cheese


  • 4 tbsp butter
  • 1 onion
  • 3 1/3 cups Water
  • 16 ounces uncooked elbow macaroni
  • 14 ounces diced tomatoes with green peppers and onions
  • 1 tsp salt
  • 4 cups shredded Mexican cheese blend
  • 1/2 cup milk
  • 1 cup salsa
  • Press Sauté; melt 1 tablespoon butter in Instant Pot®. Add onion; cook and stir 3 minutes or until softened. Stir in water, macaroni, tomatoes and salt; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
  • When cooking is complete, press Cancel and use quick release.
  • Press Sauté; add 3 1/2 cups cheese, milk and remaining 3 tablespoons butter to pot. Stir until smooth and well blended. Stir in salsa. Press Cancel. Sprinkle remaining 1 cup cheese over pasta; let stand until melted.
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