Risotto with Lemon and Shrimp
Garlic Parmesan Mac and Cheese
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
6 - 8 servings
|
Ingredients
- 4 cups Water warmed
- 1 lb pasta shells rotini or other short pasta
1 Box - 2 tbsp butter
- 3 cloves garlic minced
- 1 tsp garlic powder
- 1/4 tsp cayenne
- 1 cup evaporated milk
- 2 cups shredded Monterey jack
- 1 cup grated parmesan cheese
- Salt to taste
- Freshly ground black pepper to garnish
Ingredients
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Instructions
- Combine the water, pasta, butter, minced garlic, garlic powder and cayenne in the Instant Pot. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTE function and cook, stirring occasionally, for another 2-3 minutes.
- Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
- Salt to taste.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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