Weeknight Mac and Cheese


  • 16 ounces elbow macaroni
  • 2 tablespoons butter
  • 4 cups Water
  • 2 teaspoons salt
  • 12 ounces evaporated milk
  • 8 ounces sharp Cheddar cheese
  • 1/4 cup Parmesan cheese
  • Add macaroni, butter, water, and salt to Instant Pot®. Place lid on pot and lock into place to seal. Pressure Cook on High Pressure for 4 minutes. Use Quick Pressure Release. Stir milk into macaroni and then stir in the cheeses until melted and combined.
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