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Simple Instant Pot Mac & Cheese
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Ingredients:
16 oz Elbow Macaroni
4 1/4 Cups Water, divided
1 Tbsp Salt
12 oz Can Evaporated Milk
4 Tbsp Unsalted Butter
3-4 Cups Shredded Cheddar Cheese
Directions:
Add the elbow macaroni (uncooked), 4 cups water, and salt to the Instant Pot. Close the lid and make sure the valve is in the “sealed” position. Cook on HIGH pressure for 4 minutes.
Quick release the steam until the pin drops. Remove the lid and stir to noodles.
Add the evaporated milk, butter and ¼ cup water. Stir to combine and melt the butter.
Add the cheddar cheese, about 1 cup at a time, and stir until melted and completely combined. You can use between 3-4 cups, depending on how cheesy you want the noodles. If the cheese isn’t melting, turn the Instant Pot on the sauté setting to add additional heat to help with melting.
Serve hot. Season with salt and pepper or add a few dashes of hot sauce for some heat, if desired.
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Add the elbow macaroni (uncooked), 4 cups water, and salt to the Instant Pot. Close the lid and make sure the valve is in the “sealed” position. Cook on HIGH pressure for 4 minutes.
Quick release the steam until the pin drops. Remove the lid and stir to noodles.
Add the evaporated milk, butter and ¼ cup water. Stir to combine and melt the butter.
Add the cheddar cheese, about 1 cup at a time, and stir until melted and completely combined. You can use between 3-4 cups, depending on how cheesy you want the noodles. If the cheese isn’t melting, turn the Instant Pot on the sauté setting to add additional heat to help with melting.
Serve hot. Season with salt and pepper or add a few dashes of hot sauce for some heat, if desired.
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