Pressure Cooker/Instant Pot Mac ‘n Cheese

 Originally posted by Modern-Day ma on November 16, 2018

TGIF! Sometimes the best way to celebrate the weekend, a house full of hungry people, or any old lunchtime, is with a dish full of creamy mac ‘n cheese.

I absolutely love this version. Full of cheesy goodness with none of that floury taste from a roux-based sauce and certainly none of those mystery ingredients found in the blue box, it’s done in 10 minutes flat. (thanks to your Instant Pot or electric pressure cooker)(I also like this one). You just can’t beat that!

Pressure Cooker/Instant Pot Mac ‘n Cheese

2 ½ – 3 cups water
2 tsp dry ground mustard
2 tsp kosher salt (if using table salt or fine salt, use only 1 tsp)
½ tsp black pepper
1 lb elbow macaroni (or any shape pasta)
4 tbsp butter
12 oz evaporated milk *
8 oz grated cheddar cheese
½ cup parmesan cheese (or Romano)
½ cup other cheese, grated (asiago, Romano, Monterey Jack, cream cheese, more cheddar)

Add 2 1/2 cups water, mustard, salt, pepper to pressure cooker and stir to combine. Add macaroni and butter.

Cook at high pressure 4 minutes.

Quick release pressure and check that the pasta is cooked completely.

If not, add additional 1/2 cup water and cook at high pressure 1 additional minute. Again, quick release the pressure.

Add in evaporated milk* and each of the cheeses. Stir until creamy.

Taste and season for salt and pepper.

Serve hot!

 

*If you don’t have evaporated milk on hand, you can make your own. Place 3 1/3 cups of milk into a deep saucepan and bring to a very slight simmer. Keep at a simmer until it has evaporated down to about 2 cups (or 60% of it’s original volume). 2 cups of evaporated milk is equal to the one 12 oz can called for in this recipe.

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