The Best Instant Pot Creamy Mac ‘n Cheese

• portions: 12 servings
• temps actif: 5 minutes
• temps total: 24 minutes

Ingrédients

16 oz elbow macaroni

4 cups water

2 tablespoons butter

12 oz can of evaporated milk

1 1/2 cup milk

16 oz Velveeta (cubed)

1/2 cup melted butter

Optional: 1/4 c shredded cheddar cheese (garnish)

Instructions

Melt your 2 tablespoons of butter in your 6-quart Instant Pot on saute, moving it around to make sure the entire bottom is coated

Turn off your saute feature

Add in your water and macaroni and stir well

Seal and cook on high pressure for 4 minutes

Quick release, add in your remaining ingredients and stir until your cheese is melted

Sprinkle some shredded cheese on top, if desired, and serve

Nutrition

• Calories: 366 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 11 g
• Cholestérol: 53 mg
• Sodium: 729 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 9 g
• Protéines: 15 g