pressure cooker mac and cheese with evaporated milk

Sharp cheddar brings a nice edge to this classic dish. We love the two different kinds of cheese in this Instant Pot mac and cheese recipe. (If you add the cheese all at once, it won’t melt smoothly and might clump together.) This is OK! The pasta will continue to absorb the liquid while you add the cheese and will thicken as the dish cools.Īdd the shredded cheddar and Monterey Jack cheeses by the handful, stirring to melt them in before adding more. 🧀 When you add the cheese, there should still be a fair amount of milk in the bottom of the pot. Be sure to wait for the sauce to warm fully before you turn off the pressure cooker and add cheese. The secret to rich and creamy macaroni and cheese sauce without having to build a bechamel on the stove?Īfter pressure cooking, select Saute and add the evaporated milk and stir for 1 to 2 minutes in order to heat through. Make a Creamy Instant Pot Mac and Cheese Sauce without Flour or Butter These spices add a subtle, but delicious, flavor to the macaroni and cheese. (No need to discard the bacon fat on the bottom-it’ll add flavor to the finished dish!)Īlso: don’t be afraid of the dry mustard and cayenne! This is NOT a spicy recipe, and it’s 100% kid-approved. Reserve the cooked bacon while you finish the mac and cheese and use it as a tasty and crunchy garnish. 💨 This is a fantastic dump and go Instant Pot recipe!įirst, if you’re a bacon fan, crisp up a bit of crumbled bacon. This Pressure Cooker Mac and Cheese recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL. Enjoy! How to Make Macaroni and Cheese in an Instant Pot

And so have you! So I’ve updated this post with the tips and tricks I’ve learned. Update: Since posting this recipe several years ago, I’ve been making pressure cooker mac and cheese regularly. Honestly, I think it’s the best Instant Pot Mac and Cheese recipe out there! This recipe for Instant Pot / Pressure Cooker Mac and Cheese keeps all of the creamy, comforting flavors and textures of traditional homemade mac and cheese, but takes out all of the hard work!Įven better (especially right now), it’s SUPER easy and made using just pantry staples and shredded cheese.

Pressure cooker mac and cheese with evaporated milk