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Mac and Cheese (Instant Pot)

Serves 4

Ingredients

• 1lb elbow macaroni
• 4 cup water
• 4 tbsp butter
• 1/2 tbps dijon mustard
• 1 tbps kosher salt
• 1 tbsp Frank’s Red Hot Sauce
• 1 12 oz can evaporated milk or 1.5 cups whole milk
• 12 oz sharp cheddar cheese shredded
• 4 oz mozzarella shredded

Directions

1. In the Instant Pot, combine dried pasta, water, butter, mustard, salt and hot sauce.
2. Set Instant Pot to manual High Pressure for 4 minutes.
3. Once finished, immediately release pressure and turn Instant Pot completely off
4. Stir in evaporated milk, followed by shredded cheese by the handful until completely melted
5. Serve immediately, or switch warm setting back on to keep warm.

Instant Pot Mac and Cheese

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