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Southwestern Mac and Cheese
| Prep Time | 15 minutes |
| Cook Time | 7 minutes |
| Servings |
6-8 servings
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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
Ingredients
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Instructions
- 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. - Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
- When cooking is complete, press Cancel and use quick release.
- Press Sauté; add
3 1/2 cups cheese, milk and remaining3 tablespoons butter to pot. Stir until smooth and well blended. Stir in salsa. Press Cancel. Sprinkle remaining1 cup cheese over pasta; let stand until melted.
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Very easy and tasty. Fall comfort food for sure. Pick your sals a for what you prefer in terms of heat. Medium was perfect.
Delicious, easy and a crowd pleaser! Simple ingredients and excellent blend of tastes.
Pretty good however was a little runny. Followed the directions! Next time less water
It was good! A little variation from tradional mac and cheese and all 3 of my kids liked it!
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.