Got an Instant Pot pressure cooker for Christmas and this is one of my new favorite potluck go-to recipes! Six ingredients and it’s ridiculously quick and easy. I still need to try doubling the recipe and will post the results, and any variations to the recipe, once I do*.
16 oz. elbow macaroni
4 cups water
1 tsp. kosher salt
3 cups shredded cheddar
3 T. Butter
12 oz. can of evaporated milk
Combine the macaroni, water, and salt. Cook on high pressure according to your pressure cooker’s directions. For pasta, my pressure cookers says to cook for half the time minus one minute. The package on my pasta says six minutes, so I cook on high for two minutes.
Then, do a quick release. When it’s safe to open, stir the pasta. Switch to the low saute’ setting, add the cheese and milk. Stir until the cheese is nice and melted.
Then, you’re ready for potluck time!
*Just did a double batch for a potluck and it turned out great! I did add a splash of additional regular milk because I like my mac and cheese more saucy.