Macaroni and cheese is the best comfort food, ever! I wanted to try it in the Instant Pot. The IP continues to amaze me. It hasn't left my counter yet!
Harvest is still going on in Indiana. I would say we are at 99.9% done, with a few customers left to haul in. The Instant Pot has really helped me out this fall, getting food prepared faster.
I would also like to share with you some amazing views we have had lately at home.
Indiana has not disappointed in sunrises or sunsets! I took this earlier this summer, from our back yard, what a view!
A beautiful October sunset from our front yard!
This is my view during harvest, this November sunset was a bonus!
I have selected the cheese my family and I prefer, make sure to use your families favorite cheese to keep everyone in the family happy!
INSTANT POT MACARONI AND CHEESE
PRINT RECIPE
INGREDIENTS
1 lb elbow macaroni
4 tbsp butter
1 tsp yellow mustard
1 tsp hot pepper flakes
½ tsp pepper
½ tsp onion powder
2 tsp salt
4 cups water
1 12-oz. Can evaporated milk
16 oz cheddar cheese
6 oz parmesan cheese
1 cup bread crumbs
DIRECTIONS
- Add macaroni, butter, yellow mustard, hot pepper flakes, onion powder, pepper, salt and water into Instant Pot.
- Select Manual, cook on high for 6 minutes.
- Quick release valve, open lid and make sure macaroni is cooked.
- Add evaporated milk, and all the cheeses.
- Stir until creamy.
- Add salt & pepper to taste.
