Instant Pot Mac and Cheese

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

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

Instructions

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
• Lipides Totaux: 285 g
• Lipides Saturés: 167 g
• Acides Gras Trans: 7 g
• Cholestérol: 868 mg
• Sodium: 5522 mg
• Glucides Totaux: 352 g
• Fibres Diététiques: 17 g
• Sucres Totaux: 32 g
• Protéines: 247 g