Ingredients

The following ingredients have 4 Servings
  • 3 c noodles (macaroni or shell are good)
  • 4 c water
  • 3/4-1 c evaporated milk (1 cup if you don't want it quite as thick)
  • 2 c cheese (can use more of course)
  • 3 tbsp butter

Instruction

  • Add your water, macaroni noodles, and salt.  Put your Instant Pot or pressure cooker on manual, high pressure, for 2 minutes. (3 minutes if you prefer noodles on the softer side)
  • Lock lid on and close pressure valve. 
  • Do a quick pressure release when time is up, turn IP off. Carefully open the lid. Drain remaining water. 
  • Set IP to saute low and add your butter (allow to melt), then your evaporated milk (add 3/4 c. then when cheese is melted add remaining 1/4 c if you want it not as thick) then your cheese allowing it to melt and stirring until all cheese is melted and your macaroni and cheese is the consistency you want. 
  • To thin it out to your desired consistency add more evaporated milk, or regular milk. 
  • Turn IP off. By now sauce should be a bit thicker and ready to serve. Best when eaten immediately!