Instant Pot White Mac and Cheese
Ingredients
- 16 ounces small shell pasta
- 4 cups water
- 1 12 ounce can evaporated milk
- 1/2 teaspoon dry mustard
- Salt and pepper
- 16 ounces shredded white cheddar cheese
Directions
- Add pasta to the inner pot of the pressure cooker, add 1 teaspoon of salt, and add 4 cups of water.
- Lock lid in place, and turn pressure release valve to SEALING.
- Cook on high pressure for 3 minutes.
- Carefully turn pressure release valve to VENTING.
- Unlock lid and drain pasta.
- Return pasta to inner pot.
- Add milk, ground mustard, and salt and pepper to taste
- Stir to combine and then turn off pot.
- Stir in cheese, and continue stirring until cheese has melted and is combined.
