Southwestern Mac and Cheese

By: Instant Pot Recipe Collection Cookbook

Southwestern Mac and Cheese
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
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, butter, contributed, cook 7 min, diced tomatoes with green peppers and onions, easy, main course, milk, modern, onion, prep 15 min, pressure cook, salsa, salt, sauté, shredded mexican cheese blend, uncooked elbow macaroni, water

prep icon Prep Time
15 min
cook icon Cook Time
7 min

serving icon Servings
6-8 servings
Ingredients
  • 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
Instructions
  • 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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