Instant Pot Mac and Cheese

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

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

Directions

Add 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.

Follow 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.

Nutrition

• Calories: 5043
• Total Fat: 285 g
• Saturated Fat: 167 g
• Trans Fat: 7 g
• Cholesterol: 868 mg
• Sodium: 5522 mg
• Total Carbohydrate: 352 g
• Dietary Fiber: 17 g
• Total Sugars: 32 g
• Protein: 247 g