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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Instant Pot Mac&Cheese Recipe

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This recipe for Instant Pot Mac&Cheese is from The Crawford Family Cookbook, 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:  
16 oz pasta
3 T. butter
1 t. dry mustard
½ t. garlic salt
½ t. salt
4 c. water
1 can evaporated milk
3 cups shredded extra-sharp cheddar cheese
1 cup shredded Monterey Jack cheese
¼ c. shredded Parmesan cheese
Directions:
Directions:
Place the dry pasta, butter, garlic salt, salt, dry mustard & water into the cooker pot. Place the lid on the top & seal the toggle switch. Press manual (high) and timer for 4 minutes. When cooking time is complete, do a quick release & remove the lid when the pin drops.

Keeping the instant pot on low heat (it will automatically go into this warm mode after cooking) add the evaporated milk & half of the cheese. Melt cheeses by stirring, and when the first batch of cheese is melted, add the second half. Test for seasoning and add more salt (and pepper) if you prefer. Remove mac & cheese from heat source & let rest for about 5 minutes to let the sauce thicken.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
11 minutes

 

 

 

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