Leave a Reply
Want to join the discussion?Feel free to contribute!
Weeknight Mac and Cheese
| Prep Time | 5 minutes |
| Cook Time | 4 minutes |
| Servings |
4-6 servings
|
Ingredients
- 16 ounces elbow macaroni uncooked
- 2 tablespoons butter
- 4 cups Water
- 2 teaspoons salt
- 12 ounces evaporated milk
1 can - 8 ounces sharp Cheddar cheese grated
- 1/4 cup Parmesan cheese grated
Ingredients
|
|
Instructions
- Add macaroni, butter, water, and salt to Instant Pot®. Place lid on pot and lock into place to seal. Pressure Cook on High Pressure for 4 minutes. Use Quick Pressure Release. Stir milk into macaroni and then stir in the cheeses until melted and combined.
Take the pressure out of the old “what’s for dinner” rut with 101 easy recipes to use in your Instant Pot.®
The 101 Things To Do series provides easy recipes that can be made every day with your favorite ingredients or appliances. Instant Pots are fast becoming the favorite tool in the kitchen replacing that intimidating pressure cooker along with several other countertop-hogging appliances. If you have a new or an under-used Instant Pot, get ready for fantastic food in minutes by adding the recipes from 101 Things To Do With An Instant Pot to your cooking repertoire.
You’ll find recipes for appetizers, breakfasts, soups and stews, beef and pork, poultry, fish and seafood, vegetarian entrees, side dishes, and desserts. Got a sweet tooth? Try Fudgy Chocolate Cake or Blueberry Cobbler. Your dinner menu will go from “Spam to Glam” when you add dishes such as Jammin’ Jambalaya, Chicken Cordon Bleu Pasta, Indian Butter Chicken, or Asian Caramel Salmon to the line-up. Vegetarians will enjoy Coconut Curry Lentils, Cheese Ravioli Lasagna, and Vanilla Spiced Sweet Potatoes, while many of the recipes can easily be adapted to fit a plant-based diet.
All recipes were created using the Instant Pot® Duo Plus 6 Quart.
Author Bio:
Donna Kelly, a dedicated food fanatic and recipe developer, is the author of several cookbooks including Quesadillas, 101 Things to do with a Tortilla, French Toast, Virgin Vegan Everyday Recipes, 200 Appetizers, and 101 Things to do with a Toaster Oven. She lives in Salt Lake City, Utah.
You might also like
Feel free to contribute!
Download Recipe App
Not too bad. I needed to adjust the pressure cook to 7 minutes or it was too soupy.
Good, basic, quick mac and cheese! Followed the recipe pretty closely and it came out at a nice, thick, consistency. I used a 8oz of Mexican cheese blend and remnants of a shredded cheddar cheese bag, and it was delicious!
Loved it easy as and yummy
Did not turn out at all
Loved this recipe! Yum!
I made this recipe the steam spit out everywhere it’s going back to the store…. I think this pot could be extremely dangerous!
Hi Sharon,
The Instant Pot has 10 safety features and when following the safeguards as instructed is perfectly safe an used by millions around the world.
Steam releasing out the sides means the unit isn’t sealed properly and is typically caused by your sealing ring not being in place. If a proper seal is not made the pressure will not rise to operational pressure. It would be similar to steam escaping from a stove pot.
Hi! Can I follow this recipe’s instructions exactly as written with the substitution of Gluten Free pasta?
Hi Darzan,
No, typically glutenFree pasta has a shorter cooking time and is more delicate.
I would reduce cooking time and cook on low pressure. Typically you would look on the cooking instructions of the noodles you purchased and reduce the cooking time by 50%. If pressure cooking time is above the 50% reduced cook time than it will be overcooked.
Hi, I have 3 quart pot. what changes should I make to this recipe?
Amazing!!! Added a little bit of ceyenne pepper and it gave it the kick it needed! 🙂
I used shells and extra cheese and it turned out great. It was “soupy” and some of the shells weren’t cooked, but the sauce thickened as it cooled…allowing the shells to finish cooking. Will definitely make again!
Turned out great! Was very creamy and i added cubes of ham to it!
Delicious and full of homemade goodness!!! One bowl was not enough!
I added double the cheese and some tuna as well as a bunch of spices too jazz it up.
I ended up draining a bit of water out before mixing in the milk & cheeses. It came out really yummy, just a bit heavy for my taste. #ToddlerApproved
When releasing stearm it sprayed a buttery steam everywhere… Not too much water and too much salt dial the water back 1 cup and half the salt.
I think next time I’ll use milk instead. Not a fan of evap milk in it. Nice and creamy though!
If i do make this again I will let the pressure release naturally for a few minutes. It made a huge mess doing it the quick way. Also there was way too much water in the pot, it was more like pasta soup than mac and cheese
This recipe is a Joke! I ended up with a big buttery, watery MESS! I Followed the instructions verbatam and it was so watery I threw it out. Common sense tells me to drain the water before adding the last ingredients but the instructions say NOTHING about that. It just says add the milk & cheese. What a waste of food!
My family LOVED this recipe…even my kids who don’t like anything but the “blue box”. Recipe should say to drain macaroni noodles before adding milk and cheese.
@aldfam23 that was such a nice way to put your suggestion. Don’t know why people feel the need to be snarky. Thanks for the tip!
I have made this many times, it’s great. You have to let it sit a few minutes after you add the cheese. It will thicken! I didnt have condensed milk one time so I used half & half. I have not used the condensed milk since. I have experimented with different cheeses and spices. Yummy!
Can I use milk instead of evaporated milk? How many cup of milk?
Followed directions. Notice it does not tell you to drain pasta. Drained pasta and added milk/cheese. Very soupy.
I really like this recipe. It’s so simple and quick. I see a lot of folks saying that you should drain the water, but I’ve never bothered, and it turns out great; I assumed that’s why it suggests evaporated milk instead of regular milk.
The one change I made was that I use the whole 2 cup bag of cheese, rather than only using half of it. Doing it that way, ours has never been soupy.
I do wish there was a better way to release the pressure, though; as others have said, it releases a lot of starchy, greasy water when you do the quick release, but I’m afraid letting it escape naturally would cause the pasta to overcook.
4 minutes did not cook the noodles enough, they were still hard. I changed the time to 9 minutes and it came out perfect.