Southwestern Mac and Cheese
By :Instant Pot Recipe Collection Cookbook
Print Recipe
Votes: 3
Rating: 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: 3
Rating: 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.
2 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.

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