Ingredients

The following ingredients have 6 Servings
  • 4 cups water ((you can also use vegetable broth))
  • 1 pound elbow macaroni
  • salt and fresh ground pepper (to taste)
  • 1 can (12-ounces) can evaporated milk
  • 2 tablespoons unsalted butter
  • 1 garlic clove, (minced)
  • 1 teaspoon dry mustard powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 1 1/2 cups shredded low fat mild Cheddar
  • 1 1/2 cups shredded reduced fat colby cheese
  • dried parsley (for garnish (optional))
  • sliced green onions (for garnish (optional))

Instruction

  • Combine water, macaroni, salt and pepper in the instant pot; stir and lock the lid.
  • Set the steam release knob to the sealing position and set to pressure cook on HIGH for 4 minutes.
  • After the pressure cook cycle ends, do a quick release. Careful of any remaining steam.
  • Remove the lid and set the Instant Pot to saute.
  • Stir in the evaporated milk and butter. If it looks like it needs more liquid, add a few tablespoons water.
  • Stir in minced garlic, mustard powder, cayenne pepper, and chili powder.
  • Add cheeses, a little bit at a time, stirring until all the cheese is completely melted and combined.
  • Garnish with parsley and green onions.
  • Serve immediately.