Instant Pot Macaroni and Cheese

 


I'll be honest, some of my kids will only eat boxed macaroni and cheese.  However, one day we were out  and decided to make homemade in the instant pot.  I adapted my recipe slightly from this one so that it would make a bigger batch!

Instant Pot Macaroni and Cheese (adapted from this recipe)

1 sixteen ounce box rotini pasta

Approximately 6 cups water

4 1/2 tablespoons butter

1 twelve ounce can evaporated milk

3 cups shredded Colby and Monterrey Jack cheese (or your favorite shredded cheese)

salt, to taste

Place pasta in instant pot crock (I used my eight quart one) and cover with water.  Secure lid on instant pot and pressure cook for 3 minutes.  Release pressure and drain pasta.  Set instant pot to saute, add butter to the crock, and stir until it is melted.  I then press the cancel button and put the instant pot on the "Keep Warm" setting.  Then add milk and shredded cheese and stir.  Taste and add salt if needed.  If the sauce is too thick, add a little whole milk.  Add pasta and serve.  This is best served fairly quickly after it is ready.  Enjoy!



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