Macaroni and Cheese {Instant Pot Recipe!}

Here's another great recipe for the Instant Pot or other version of electric pressure cooker. I love that this recipe is EASIER and FASTER than making mac and cheese from a box, and it contains only REAL FOOD. You will be amazed at how quickly you can get this on the table. You'll barely have time to make side dishes. I also recently made a batch to take in to a friend who needed a meal and the pasta cooked while I was in the shower. It's just that fast. (And needless to say, I didn't have to worry about the pasta boiling over on the stove top!)

We love to have a mac and cheese "bar" at our house and have toppings like bacon, kielbasa, broccoli and peas. However you decide to serve this, as a side or as a main, or as a quick lunch, it will be quickly devoured by everyone!

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Macaroni and Cheese {Instant Pot Recipe!}

1 pound elbow macaroni, small shells or other small pasta shape
2 Tbsp. butter
1 Tbsp. yellow mustard or 1 tsp. dried mustard
1 tsp. hot pepper sauce
2 tsp. salt
4 cups water
1 - 12 oz. can evaporated milk
2 cups shredded sharp cheddar cheese
1 cup shredded colby jack cheese
1/2 cup shredded Parmesan cheese

Stir the macaroni, butter, mustard, hot pepper sauce, salt, and water in the pressure cooker pot. Lock the lid on the pressure cooker and cook on high pressure for 4 minutes in an electric pressure cooker. (For the Instant Pot, use Manual mode, 4 minutes.) When the cooking time is done, quick release the pressure and remove the lid.

Turn the electric pressure cooker to keep warm mode (with the Instant Pot, after the pressure release it will stay on warm automatically), and stir in the evaporated milk. Stir in the cheese one cup at a time, stirring constantly and waiting for the cheese to melt before adding the next cup. Serve immediately as a side or top with meats and vegetables. Serves 6-8.


Recipe Source: Adapted from Dad Cooks Dinner