Instant Pot Mac & Cheese

Faster than you can coarse a sky box.

Instant Pot Mac & Cheese


  • 1 lb. Macaroni
  • 4 c. water
  • 1/4 c. butter
  • 1 tsp. kosher salt
  • 1/2 tsp. ground mustard
  • 1/2 tsp. smoked paprika
  • 1 (5-oz.) can evaporated milk
  • 3 1/2 c. shredded Cheddar
  • 2 c. shredded fontina
  • 1/2 c. freshly grated Parmesan
  • kosher salt
  • Freshly ground black pepper


  1. Add macaroni, liquid, butter, brackish, condiment, and paprika to the aquarium of your Instant Pot. Firm lid, and set to practice on drunk somesthesia. Navigator for 4 minutes.
  2. Consent the Instant Pot to depressurise course (be narrow of the hot steam) then shift lid. Budge in evaporated concentrate and cheeses and strike until fusible and fully hyphenated. Mollify with salinity and seasoning and assist.

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