Tuesday, October 18, 2016

Instant Pot Mac and Cheese

Classic mac and cheese in the Instant Pot!  The only thing I don't like is that when you quick release the IP it bubbles/froths out of the pressure release and you have the wash the lid well.  It's really not a big deal.

And careful- it yields a LOT of mac and cheese.  My kids have no problem with this.

Thank you, Active Hip Momma!

Ingredient List
  • I box (16 ounce of elbow macaroni)
  • 1 cup of heavy whipping cream ( 1 can of evaporated milk(12 ounce) would work or even whole milk)I think I added a little more till I got the consistency I was looking for- (Tablespoon at a time)
  • 3 Tb of butter
  • 2 tsp salt
  • 2 cups of shredded cheddar cheese
  • 4 cups of water
Inside the instant pot, place the macaroni, water, salt and butter. Set instant pot on 4 minutes manual , manual release pressure(quick release).  After that is done, take lid off and set pot on saute and add whipping cream, and stir. Then slowly add cheese as it melts! enjoy!

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