Creamy Instant Pot Mac and Cheese
Ingredients
The pasta
-
1
pound
macaroni pasta
-
4
cups
water
The sauce
-
4
tablespoons
butter
-
1
teaspoon
kosher salt
-
1
teaspoon
ground mustard
-
½
teaspoon
garlic salt (optional)
-
1
5-ounce can
evaporated milk
-
4
cups
shredded medium or sharp cheddar cheese
-
2
cups
soft white cheese (gouda, Swiss, fontina, or provolone)
Instructions
- Add macaroni, water, butter, kosher salt, ground mustard, and garlic salt to the Instant Pot.
- Cook on high pressure for 5 minutes, then perform a quick release.
- Stir in the evaporated milk and half of the cheeses until melted.
- Add the remaining cheese and stir until the sauce is creamy.
- Serve warm, optionally with toppings or mix-ins.
Nutrition Facts (estimated)
Servings
10
Calories
583
Total fat
35g
Total carbohydrates
37g
Total protein
30g
Sodium
1083mg
Cholesterol
118mg
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