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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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