Creamy Instant Pot Mac and Cheese

Name: Creamy Instant Pot Mac and Cheese
Ingredients: 1 pound macaroni pasta (such as shells or cavatappi); 4 cups water; 4 tablespoons butter; 1 teaspoon kosher salt; 1 teaspoon ground mustard; 1/2 teaspoon garlic salt (optional); 1 5- ounce can evaporated milk; 4 cups shredded medium or sharp cheddar cheese; 2 cups soft white cheese such as gouda (Swiss, fontina, or provolone)

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Servings: 8

Cost: $3.83 /serving

Author : Hayley

Ingredients

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1 pound macaroni pasta (such as shells or cavatappi)4 cups water4 tablespoons butter1 teaspoon kosher salt1 teaspoon ground mustard1/2 teaspoon garlic salt (optional)1 5- ounce can evaporated milk4 cups shredded medium or sharp cheddar cheese2 cups soft white cheese such as gouda (Swiss, fontina, or provolone)

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Instructions

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In the insert of an Instant Pot or pressure cooker, add the macaroni, water, butter, kosher salt, ground mustard and garlic salt. Cook in the pressure cooker for 5 minutes on high, then quick release. Add the evaporated milk and half of the cheeses and use a wooden spoon to vigorously stir until the cheeses have melted then repeat with the rest of the cheese, stirring until the sauce is creamy. Add any additional toppings or mix-ins below at this time. Serve warm.