Description
Savor the creamy goodness of Instant Pot Macaroni And Cheese. This dish combines tender pasta with rich cheese and evaporated milk, making it a fantastic option for a quick dinner or comforting meal.
Ingredients
Scale
- 3 cup noodles, macaroni or shell
- 4 cup water
- 3/4-1 cup evaporated milk
- 2 cup cheese, shredded
- 3 tbsp butter, or dairy free plant based butter alternative
Instructions
- Add water, macaroni noodles, and salt to the Instant Pot. Set on manual, high pressure for 2 minutes (3 minutes for softer noodles).
- Lock the lid and close the pressure valve.
- Once the timer is done, carefully do a quick release, turn off the Instant Pot, and open the lid. Drain the remaining water.
- Set the Instant Pot to sauté low, melt the butter, and then add the evaporated milk and cheese, stirring until fully melted.
- Adjust the consistency by adding more evaporated milk or regular milk if desired.
- Turn off the Instant Pot and serve the macaroni and cheese immediately while it's hot.
Notes
For a creamier texture, use full-fat evaporated milk.
Feel free to experiment with your favorite types of cheese for different flavors.
Best enjoyed right after cooking for the best consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 1g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg