Instant Pot Mac and Cheese
In the midst of hectic weeks, meals prepared in an Instant Pot prove to be a true asset for dinner. The versatility of this appliance knows no bounds, yet our favorite choice remains this rich and creamy mac and cheese. This recipe simplifies the process of creating a beloved comfort food classic—just combine all the necessary ingredients in the pot and allow it to handle the cooking for you!
Ingredients
- 1 lb. macaroni
- 4 cups water
- 4 tablespoons butter
- 1 teaspoon kosher salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon smoked paprika
- 1 5-ounce can evaporated milk
- 3 1/2 cups shredded cheddar cheese
- 2 cups shredded fontina cheese
- 1/2 cup freshly grated Parmesan cheese
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Step 1: Begin by placing the macaroni, water, butter, kosher salt, ground mustard, and smoked paprika into the bowl of your Instant Pot. Secure the lid tightly, and set the device to cook on high pressure for a duration of 4 minutes.
- Step 2: Once the cooking cycle has completed, follow the manufacturer's guidelines for a quick release. Wait until the process is fully finished before carefully unlocking and removing the lid. Next, stir in the evaporated milk and all three types of cheese until they are completely melted and thoroughly combined. Finally, season with additional kosher salt and freshly ground black pepper to taste before serving.