Instant Pot Mac and Cheese
Instant Pot Mac and Cheese: Creamy, cheesy and oh so comforting. From pantry to table in less than 20 minutes!
- 1 Pound Box Elbow Macaroni
- 4 Cups Water
- 2 Tablespoon Butter
- 1 Tablespoon Mustard Powder
- 1 Cup Evaporated Milk
- 2 Cups Cheddar Cheese, Shredded
- 2 Cups Colby Jack Cheese, Shredded
Combine macaroni, water, butter, and mustard powder in the instant pot. Stir until well combined.
Seal lid, and cook on manual mode (high pressure) for 4 minutes. Then immediately release pressure.
Set Instant Pot to keep warm function.
Stir in milk, cheddar cheese, and colby jack cheese until cheese is melted and creamy.
Calories: 702kcal, Carbohydrates: 62g, Protein: 32g, Fat: 35g, Saturated Fat: 21g, Cholesterol: 103mg, Sodium: 591mg, Potassium: 399mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1035IU, Vitamin C: 0.8mg, Calcium: 708mg, Iron: 1.8mg