Instant Pot Mac and Cheese

written by Instant Pot Cooking | June 29, 2021

Ingredients:

1 lb. macaroni
4 c. water
4 tbsp. butter
1 tsp. kosher salt
1/2 tsp. ground mustard
1/2 tsp. smoked paprika
1 (5-oz.) can evaporated milk
3 1/2 c. shredded cheddar
2 c. shredded Fontina
1/2 c. freshly grated Parmesan
Kosher salt
Freshly ground black pepper

Directions:

Add macaroni, water, butter, salt, mustard, and paprika to the bowl of your Instant Pot. Secure lid, and set to manual on high pressure. Cook for 4 minutes.

Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Stir in evaporated milk and cheeses and stir until melted and fully combined. Season with salt and pepper before serving.