This particular ambrosia salad recipe was passed down to me from my mother. To make blue fluff, swap raspberry gelatin for Blue Raspberry or Berry Blue Jell-O.
| Prep Time: | 25 mins |
| Cook Time: | 14 mins |
| Additional Time: | 5 mins |
| Total Time: | 44 mins |
| Servings: | 6 |
Ingredients
- 4 cups water
- 1 (16 ounce) package elbow macaroni
- 1 teaspoon dry mustard powder (such as Colman’s®)
- 1 teaspoon salt
- 1 teaspoon hot sauce (Optional)
- 1 (12 fluid ounce) can evaporated milk
- ⅓ cup whole milk
- 2 tablespoons unsalted butter
- 2 cups shredded 2% milk Cheddar cheese (such as Kraft®)
- 1 cup shredded Monterey Jack cheese
- 1 cup diced cooked ham
- ½ cup frozen peas, defrosted
- salt and ground black pepper to taste
Instructions
- Combine water, elbow macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant Pot). Close and lock the lid. Set to high pressure according to manufacturer’s instructions and cook for 4 minutes. Allow up to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Switch to Low Saute function by pressing Saute once and Adjust twice. Stir macaroni to separate any clumps.
- Stir evaporated milk, milk, and butter into the pot. Add Cheddar cheese and Monterey Jack cheese gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.
Nutrition Facts
| Calories | 607 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 13 g |
| Sodium | 1150 mg |
| Sugars | 10 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
It was good but a little too runny for my taste. Could have been creamier. Next time I’ll add more cheese and omit the whole milk.
You could do this on the Stove or in the Instant Pot. I am amazed how good the pasta comes out when doing in the instant pot.
I enjoyed this meal
When I released the pressure the water was just barely gone. Everything worked perfectly. I think it could use more cheese, but that’s a personal taste. It didn’t have enough salt, but better to add salt at the end than maybe have too much. Basicly perfect.
Very easy to throw together with pantry items you typically have on hand. I read through the reviews before making and adjusted accordingly that I thought would work for me. 6 min. instead of 4. and I added a bit of cream cheese. It was flavorful and not soupy at all as others stated. I will def be making it again just not for 6 since we are only 2. Holy mac n cheese! (i like to follow the original with out adjusting serv sizes when I first make)
Great recipe that is easily doctored to the individual’s taste. I have a daughter on the way and anticipate this being in the dinner rotation as it is a great taste for kids and the adults can add hot sauce and other extras. I used precooked ham from the store which worked fine, but next time I’ll try to go a little higher quality with the meat.
It was very quick and easy. I would double the peas and I used, turkey polish kielbasa instead of ham. Double that too. It just didn’t seem like it was enough of both to be in the pasta. I also used penne pasta instead of elbow. It was nice and creamy as I slowly added the cheese. I am not sure why people said it was soupy and thin. Mine came out nice and thick. Adding salt and pepper to taste is definitely something that is needed at the end. A definite make again!
Best mac & cheese EVER!!
Easy, quick, and loved by my teenage son! Good Sunday night dinner.
I loved it, my wife said it was too cheesy
Creamy, cheesy wonderfulness!
loved it!
I followed the recipe with the following changes. Only used 1/2 tsp hot sauce since BF has stomach issues. He agreed I could have used the whole teaspoon or more since it really wasn’t hot or spicy. I had a heaping cup of left over ham but we also had some leftover smoked chicken thighs so we took that off the bone and added it too. The smoked chicken gave this dish the most flavor. Also added about 2 cups of peas as 1/2 cup just didn’t look like enough. BF said this recipe is a keeper but we need to add a bit more flavor. Not sure what yet but we will experiment next time with more spices.
All time family fave!!
I made this as written with just a slight difference, for the cheese I added 1 cup velveeta shredded cheese, 1 cup cheddar, 1 cup cheddar/jack and 2 oz of cream cheese. My son who usually only likes kraft gobbled it up! Delicious recipe! Thank you!
I’ve made this multiple times now, and find that 6 minutes cook time works better. I don’t add the hot sauce. It’s good with flaked tuna in replacement of the ham.
My wife loved it! I used 3 cups Colby jack cheese will try it next time with more hot sauce.
GOOD
We had this tonight and it was delicious. I used chicken broth instead of water. I also added a 1/2 cup of cubbed up velveeta. It added just a little extra creaminess.
I doubled the recipe for absolutely no reason. I don’t recommend doing that – it caused my instantpot to spew mustard and tabasco-infused water out of the release valve when I released the pressure. I saved the day by throwing a towel over the valve and having it catch any released moisture. After things had settled down I was able to open the lid and make the recipe uneventfully. It was pretty good! I was able to find 8oz prepackaged, pre-cubed ham next to the bacon in my grocery store. And while the recipe itself doesn’t specify the strength of cheddar to use, I went with the submitter’s comment to use extra sharp and it turned out great. My only deviation from the recipe (other than the doubling) was to used frozen, non-defrosted peas because I’m lazy. Came out fine. Kids loved it and so did I.
the ham didnt work for me – ill do bacon next time. i also want to mess around with the cheese sauce recipe a bit. i love how easy it was though and will be one i make in future