Donald - my hero
<font color=blue>Aww yes. The dreaded "mouse hand"
- Joined
- Jun 11, 2006
This is hubby's absolute favourite meal (ok, I have a chicken & rice recipe that he calls "Food of the Gods" but i can't even touch poultry without breaking out anymore) and he would seriously eat it everyday if i let him! This is such a quick meal to make, I keep packages of the correct amount of grated cheese in the freezer ready to pull out and if i don't have any ready it will take longer to grate the cheese than it takes to cook! You can toss in some cooked bacon, ham, peas, hamburger, whatever you want.
5-Ingredient Instant Pot Mac and Cheese (6 if you count the salt )
Ingredients
5-Ingredient Instant Pot Mac and Cheese (6 if you count the salt )
Ingredients
- 1 pound elbow macaroni - 452 g
- 4 cups of COLD water - 1 L (kick it up a notch by using chicken broth or ½ water & ½ broth)
- Salt - to taste
- One 12-ounce can evaporated milk
- 3 tablespoons butter - 45 g
- 3 cups shredded Cheddar Cheese - 340 g
- Combine the macaroni, liquid and salt in an Instant Pot® . Close the lid and be sure to set the valve to Sealing. Set to pressure cook on high for 5 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. This could be messy! Cover the release valve with a wet cloth if needed.
- Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted.
- If it's a bit runny turn the pot to Saute and stir while it thickens. It will also thicken as it cools so take the inner pot out before serving.