Ingredients

The following ingredients have 4 Servings
  • 2 cups elbow macaroni (uncooked)
  • 1 tablespoon unsalted butter
  • 1/8 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup chicken stock (low-sodium)
  • 1 cup water
  • 1 12 oz. can evaporated milk
  • 1.75 cup shredded mild cheddar cheese
  • 1.25 cup shredded mozzarella cheese
  • 1/4 tsp ground black pepper

Instruction

  • Place macaroni, butter, nutmeg, salt, stock and water in Instant Pot insert. Close the lid and set the valve to "sealing" position.
  • Press the "manual" or "pressure cook" button and set timer to 5 minutes. Make sure your Instant Pot is set to high pressure. The pressure cooker will take about 7 minutes to come to pressure and start cooking.
  • When the IP beeps, press "cancel/off" button and wait one minute. Then switch the valve to quickly release the pressure. Open lid carefully, away from your face.
  • Stir macaroni.
  • Add milk to macaroni and stir well.
  • Add cheese, half of a cup at a time, until you reach desired consistency. See notes.
  • You can serve mac immediately or bake in a dish with breadcrumb topping, if desired.