Instant Pot Macaroni and Cheese
This is the absolute best Instant Pot recipe I've ever eaten.
Prep Time1 min
Cook Time10 mins
Total Time11 mins
- 1 pound elbow macaroni
- 2 t salt
- 1 12 oz can evaporated milk
- 3 T butter
- 3 cups shredded cheddar cheese
Combine macaroni, salt, and 4 cups water in Instant Pot. Lock lid and cook on "manual" or "pressure cook" for 4 minutes.
Quick release. (Be careful here as pasta can cause spewing. I suggest releasing steam a bit at a time.)
Carefully unlock and remove lid.
Stir in the evaporated milk, butter and 1/4 cup water.
Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted.