Instant Pot Mac and Cheese
Ingredients
The base
-
1
tablespoon
olive oil
-
1
medium
shallot, finely chopped
-
4
cups
water
-
16
ounces
elbow macaroni
-
2 ½ - 3
teaspoons
salt
The sauce
-
2
tablespoons
butter
-
12
ounces
canned evaporated milk
-
½ - 1
teaspoon
dijon mustard (or mustard powder)
-
2 ½
cups
grated cheddar cheese
-
1
cup
grated pepper jack cheese (or sub mozzarella, gruyere, or other melty cheese)
Optional toppings
-
to taste
Everything Bagel Spice
-
to taste
Chili flakes
Instructions
- 1. Set the Instant Pot to the sauté function and heat olive oil.
- 2. Add the shallot and sauté until tender and fragrant.
- 3. Stir in the water, macaroni, and salt, then set to pressure cook on high for 4 minutes.
- 4. Manually release the pressure and stir the pasta, which may appear watery.
- 5. Add butter, evaporated milk, and mustard, stirring until combined.
- 6. Gradually add the cheeses, stirring until melted and smooth.
- 7. Let it sit on warm for a few minutes to thicken, then serve with optional toppings.
Nutrition Facts (estimated)
Servings
6-8
Calories
493
Total fat
22.4g
Total carbohydrates
50.4g
Total protein
21.8g
Sodium
1246.7mg
Cholesterol
55.2mg
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