https://moderndayma.com/2018/11/16/pressure-cooker-insta-pot-mac-n-cheese/
2 ½ – 3 cups water
2 tsp dry ground mustard
2 tsp kosher salt (if using table salt or fine salt, use only 1 tsp)
½ tsp black pepper
1 lb elbow macaroni (or any shape pasta)
4 tbsp butter
12 oz evaporated milk *
8 oz grated cheddar cheese
½ cup parmesan cheese (or Romano)
½ cup other cheese, grated (asiago, romano, Monterey Jack, cream cheese, more cheddar)
DIRECTIONS
- Add 2 1/2 cups water, mustard, salt, pepper to pressure cooker and stir to combine. Add macaroni and butter.
- Cook at high pressure 4 minutes.
- Quick release pressure and check that the pasta is cooked completely.
- If not, add additional 1/2 cup water and cook at high pressure 1 additional minute. Again, quick release the pressure.
- Add in evaporated milk and each of the cheeses. Stir until creamy.
- Taste and season for salt and pepper.
Serve hot!
* I usually just do 1 cup mozzarella and 1 cup of the shredded mixed cheese from Costco.
