Ingredients

The following ingredients have 5 Servings
  • 16 ounces elbow macaroni (uncooked )
  • 2 tablespoons butter
  • 4 cups Water
  • 2 teaspoons salt
  • 12 ounces evaporated milk (1 can)
  • 8 ounces sharp Cheddar cheese (grated )
  • 1/4 cup Parmesan cheese (grated )

Instruction

  • Add macaroni, butter, water, and salt to Instant Pot®. Place lid on pot and lock into place to seal. Pressure Cook on High Pressure for 4 minutes. Use Quick Pressure Release. Stir milk into macaroni and then stir in the cheeses until melted and combined.