Ingredients
1 lb. macaroni
4 c. water
4 tbsp. butter
1 tsp. kosher salt
1/2 tsp. ground mustard
1/2 tsp. smoked paprika
1 (5-oz.) can evaporated milk
3 1/2 c. shredded cheddar
2 c. shredded fontina
1/2 c. freshly grated Parmesan
Kosher salt
Freshly ground black pepper
Preparation
Step 1Add macaroni, water, butter, salt, mustard, and paprika to the bowl of your Instant Pot. Secure lid, and set to manual on high pressure. Cook for 4 minutes.Step 2Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Stir in evaporated milk and cheeses and stir until melted and fully combined. Season with salt and pepper before serving.
Why cook macaroni and cheese in an Instant Pot? Homemade mac and cheese is usually a lengthy process. You need to shred a ton of cheese, make a roux, make the cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). Using the Instant Pot, this recipe seriously cuts down on the process. Everything — pasta and sauce — cooks together in the pot. Why evaporated milk? It’s much more concentrated than regular milk because about 60 percent of its water has been removed (in other words, it’s way creamier). It also won’t get weird and curdled when you pressure cook it; we use evaporated milk in our Slow-Cooker Mac & Cheese too! What type of cheese should I use? Pretty much any melting variety will work beautifully in this. We love the slight funkiness that fontina brings to the table (along with Parm and cheddar), but Gruyère and Monterey Jack work well here, too. Looking for more mac inspo? Check out our Lobster Mac and Cheese for a decadent date night dinner, or our Butternut Squash Mac and Cheese to get into the fall spirit. Have you made this recipe? Comment below and don’t forget to rate it! We love hearing from you.
