Ingredients

The following ingredients have 4 Servings
  • 1 lb cavatappi pasta
  • 4 1/4 cups water (separated )
  • 10 ounce canned rotel tomatoes
  • 8 ounces cream cheese
  • 1 tbsp olive oil
  • 3 cups cheddar cheese
  • 1 cup mozzarella cheese
  • 2 cups heavy cream
  • 2 tsp granulated garlic
  • 2 tsp cumin
  • 1/2 tsp chili powder
  • salt to taste

Instruction

  • Add the cavatappi pasta, 4 cups of water, and 1/2 tsp salt to the instant pot. Close the lid and seal the valve.
  • Press the "pressure cook" function and cook for 3 minutes. Once the 3 minutes are up, do a quick release and open the lid.
  • Drain the pasta and set aside. Add 1 tbsp of olive oil to the instant pot and press the "saute" function. Add the rotel tomatoes, cumin, chili powder, and granulated garlic. Stir for 20 seconds.
  • Add the water and cream cheese but do not stir. Close the lid and press the "pressure cook" function. Cook for 1 minute.
  • Once the minute is up do a quick release and open the lid. Add the heavy cream, 2 cups of cheddar cheese, and mozzarella cheese. Add a pinch of salt.
  • Press the "saute" function and cook for 8-10 minutes stirring frequently. Cook until the queso is nice and thick.
  • Once the sauce is thick, add the pasta and stir until well combined. Add the remaining cheddar cheese on top.
  • Press the "saute function" and close the lid. Cook for 40 seconds or until the cheese on top melts. Add salt and pepper if needed, and enjoy warm!