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Macaroni and Cheese--Instant Pot Recipe

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This recipe for Macaroni and Cheese--Instant Pot is from Filled with Love , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound elbow macaroni
2 tbsp. butter
2 tsp. dry mustard
1 tsp. hot chili sauce
˝ tbsp. kosher salt
4 cups water
1 can evaporated milk or 12 ounces heavy cream or sour cream
2 cups shredded cheddar cheese
1 cup Monterey Jack cheese
Directions:
Directions:
Add macaroni, butter, mustard, hot pepper sauce, salt and water to cooker. Stir.

Lock lid and close valve. Cook on Manual or Pressure for 3 minutes or half the time pasta directions call for. Allow to natural release for 5 minutes, then release carefully.

Stir in milk or cream. Sauté as you mix in the cheese in three parts, mixing well before adding more. When desired thickness is achieved, turn off and serve.
Personal Notes:
Personal Notes:
Note: you can use any combination of cheeses you like. The hot sauce does not make it spicy, but does add some flavor.

 

 

 

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