| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 pound elbow macaroni
- Kosher salt
- One 12-ounce can evaporated milk
- 3 tablespoons unsalted butter
- 3 cups shredded mild or medium Cheddar
Instructions
- Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook’s Note). Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
- After the pressure cook cycle is complete follow the manufacturer’s guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
- Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 673 |
| Total Fat | 33 g |
| Saturated Fat | 19 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 29 g |
| Cholesterol | 97 mg |
| Sodium | 496 mg |
| Serving Size | 1 of 6 servings |
| Calories | 673 |
| Total Fat | 33 g |
| Saturated Fat | 19 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 29 g |
| Cholesterol | 97 mg |
| Sodium | 496 mg |
Reviews
I did add 3 spices that I add when making Mac n cheese. I added 1 teaspoon of garlic powder, 1 teaspoon of mustard powder & a tiny bit of nutmeg.
Even my son who doesn’t like Mac n cheese liked it. It was a big hit with the entire family!
I did do a boatload of mods:
– used Better Than Bouillon chicken broth, instead of water and salt, for the initial cooking
– used heavy cream instead of evaporated milk (~8 oz)
– added leftover cut up hotdogs and bbq meatballs (with a little leftover sauce)
– added 1/2 tsp onion powder, 1 tsp garlic, plus a good dusting of cayenne, chimichurri seasoning, mushroom seasoning, and powdered white cheddar.
(I topped my bowl with some leftover bell pepper pieces for some fiber/veg. It went great with the bbq flavor.)
I’m sure it would’ve been great without all the changes, but we really love mac & cheese that puts us into a food coma. This fit the bill. (My husband is currently making ravenous animal eating noises from back in his office to express his delight, and he can be extremely picky.)
I’m 100% keeping this recipe. So easy. So good. And so helpful when it’s way too hot to heat up the kitchen a bunch (heat wave today).