Try cooking this all time favorite in an Instant Pot - mac and cheese has never been easier!
INGREDIENTS
Servings: 8
Elbow macaroni
1 lb.
Water
4 cups
Unsalted butter
2 tbsp.
Mustard powder
1 tbsp.
Hot sauce
2 tsp.
Evaporated milk
1 cup
Cheddar cheese, shredded
16 oz.
DIRECTIONS
- Add macaroni, butter, mustard, and hot sauce to your Instant Pot (or any pressure cooker pot). Add water; stir quickly to let all the ingredients combine (watch out for lumps of mustard!)
- Cover the pot with the lid, seal the valve. Adjust the setting to high pressure, set the time to 4 minutes (manual mode). Wait until the pot pressurizes, then cooks. Open the valve to quickly release the pressure, change to warm mode and keep it so while you are completing the recipe.
- Open the lid and stir to check whether the pasta has cooked. It should be all cooked and all the water should have either evaporated or been soaked up. If there is still water, drain it.
- Stir in evaporated milk and shredded Cheddar. Keep stirring until the cheese melts (about 5 minutes). Enjoy immediately or keep in warm mode until dinner time (but we haven’t tried to keep it over an hour – we simply couldn’t wait any longer!)
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