Cooked - Instant Pot Mac And Cheese

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Mac And Cheese

8.0

16 ounces elbow noodles

4 tablespoons unsalted butter

4 cups water

1 cup evaporated milk

1 teaspoon ground mustard

1 teaspoon salt (or to taste)

½ teaspoon ground black pepper (or to taste)

8 ounces Gouda cheese (shredded)

8 ounces white cheddar cheese (shredded)

4 ounces Asiago cheese (shredded)

4 bacon (cooked and crumbled)

1-2 jalapenos (chopped)

¼ teaspoon red pepper flakes (optional)

Add noodles, butter, water, ground mustard, red pepper flakes, salt, and pepper to the Instant Pot. Close lid and cook and manual, high pressure for 4 minutes.
Open valve for quick release. Remove lid.
Add the cheeses and evaporated milk. Stir to combine and until cheeses are melted.
Add the bacon and jalapenos and stir to combine.
Garnish with additional bacon and jalapenos if desired.
Serve immediately.
Store any remaining mac and cheese in an airtight container in the refrigerator for up to 3 days.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 73 weeks ago

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