Southwestern Mac and Cheese
By :Instant Pot Recipe Collection Cookbook
Print Recipe
Votes: 6
Rating: 4.5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Butter, Cheese, Salsa
Prep Time 15 minutes
Cook Time 7 minutes
Servings
6-8 servings
Ingredients
  • 4 tbsp butter divided (1/2 stick)
  • 1 onion finely chopped
  • 3 1/3 cups Water
  • 16 ounces uncooked elbow macaroni 1 package
  • 14 ounces diced tomatoes with green peppers and onions 1 can
  • 1 tsp salt
  • 4 cups shredded Mexican cheese blend divided
  • 1/2 cup milk
  • 1 cup salsa
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Butter, Cheese, Salsa
Prep Time 15 minutes
Cook Time 7 minutes
Servings
6-8 servings
Ingredients
  • 4 tbsp butter divided (1/2 stick)
  • 1 onion finely chopped
  • 3 1/3 cups Water
  • 16 ounces uncooked elbow macaroni 1 package
  • 14 ounces diced tomatoes with green peppers and onions 1 can
  • 1 tsp salt
  • 4 cups shredded Mexican cheese blend divided
  • 1/2 cup milk
  • 1 cup salsa
Votes: 6
Rating: 4.5
Rate this recipe!
Instructions
  1. Press Sauté; melt 1 tablespoon butter in Instant Pot®. Add onion; cook and stir 3 minutes or until softened. Stir in water, macaroni, tomatoes and salt; mix well.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
  3. When cooking is complete, press Cancel and use quick release.
  4. Press Sauté; add 3 1/2 cups cheese, milk and remaining 3 tablespoons butter to pot. Stir until smooth and well blended. Stir in salsa. Press Cancel. Sprinkle remaining 1 cup cheese over pasta; let stand until melted.
7 replies
  1. K Mac Detroit
    K Mac Detroit says:

    Very easy and tasty. Fall comfort food for sure. Pick your sals a for what you prefer in terms of heat. Medium was perfect.

  2. Dwelch78
    Dwelch78 says:

    I used 3 cups of water and used 2 10 oz cans of rotel for the tomatoes and salsa portions. No complaints in my house. Was cheesy and the noodles weren’t over cooked. Added some course pepper and flaked salt in the bowl and gave it some more seasoning. I’d make again.

  3. Pearcedom
    Pearcedom says:

    Very good, this was out first meal in out new instant pot. Im very impressed and cant wait to try it again.

  4. ReedFoley
    ReedFoley says:

    Overall a good recipe but I would advise everyone to make two changes.

    1. Let the pasta sit pressurized for one minute after its done cooking.

    2. Use 75% of the canned tomatoes recommended.

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