Instant Pot Mac and Cheese
Servings 16
Easy and fast instant pot creamy mac and cheese made with evaporated milk and Velveeta.
Ingredients
- 16 oz elbow pasta
- 4 TB melted butter
- 4 Cups water
- 1 1/4 cup evaporated milk
- 1 1/2 tsp salt
- 2 Cups Cheddar Cheese
- 8 oz Cup Velveeta Cheese cut into 1 inch squares
Instructions
- Combine pasta, water and butter in instant pot. Secure the lid, set to "pressure cooker" and high pressure for five minutes.
- Once complete, quick release the steam. Open the lid and stir.
- Add cheddar cheese, salt, evaporated milk and Velveeta cheese. Stir until the cheeses are completely melted. If you need to, turn on sauté to give it a little more heat. Make sure to stir constantly while on sauté.
- Serve immediately and enjoy!
Nutrition
Serving: 1/2 Cup | Calories: 235kcal | Carbohydrates: 25g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 583mg | Potassium: 190mg | Fiber: 1g | Sugar: 4g | Vitamin A: 447IU | Vitamin C: 0.3mg | Calcium: 254mg | Iron: 0.5mg