Saturday, 27 January 2018

Instant Pot Mac & Cheese



INGREDIENTS
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

DIRECTIONS
Add macaroni, water, butter, salt, mustard, and paprika to the bowl of your Instant Pot. Secure lid, and set to manual on high pressure. Cook for 4 minutes.

Allow the Instant Pot to depressurize naturally (be careful of the hot steam) then remove lid. Stir in evaporated milk and cheeses and stir until melted and fully combined. Season with salt and pepper and serve.


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