Rebecca's Instant Pot Mac & Cheese

4 cups HOT water

Kosher salt

dried mustard

1T dehydrated diced onion

Franks Hot Sauce or Tabasco

½ stick of butter

16 oz box Creamette Large Elbows

8 oz evaporated milk or cream

shredded Monterey Jack cheese

shredded sharp cheddar cheese

shredded mild cheddar cheese

1) turn IP to saute

2) add 4 c HOT water

subheading: 3) to the water, add:

-A couple big pinches of your favorite salt (I use kosher)

-A healthy pinch of dried mustard

-About a tablespoon of dehydrated diced onion

-A glug of Frank's Red Hot or Tabasco

-half a stick of butter

4) stir all this up till the butter is melted and the water is simmering. This will get your IP up to pressure quickly!

5) dump in 16 oz box of Creamette brand large elbows, stir to combine

6) lid on, set to sealing, turn IP off and then back on to Manual, 4 minutes. This will come to pressure quickly, so don't go far!

7) quick release

8) lid off, stir Mac really well to distribute the starchy pot liquid.

9) add in 8 oz of evaporated milk or cream. (If using whole milk, use about ⅔ c)

10)stir in one big handful of shredded Monterey Jack, then 2 big handfuls of mild cheddar, then 1 big handful of sharp cheddar.

11) EAT IT UP. It thickens in the bowl so nicely and the onion really gives it that casserole/baked Mac flavor.

Page footer