Ingredients
Main Ingredients
- 16 oz macaroni
- 4 cups water or vegetable broth
- 16 oz can evaporated milk
- 2 tablespoons butter
- 2 1/2 cups shredded sharp cheddar cheese (or half sharp cheddar, half gouda)
Instructions
- Add Ingredients to Instant Pot: Place the macaroni and either water or vegetable broth into the Instant Pot, ensuring the pasta is evenly submerged.
- Seal the Instant Pot: Secure the lid onto the Instant Pot and turn the pressure release valve to the sealing position to prepare for pressure cooking.
- Pressure Cook Pasta: For regular pasta noodles, set the Instant Pot to manual pressure cook for 4 minutes; if using chickpea pasta, set to manual pressure cook for 2 minutes.
- Quick Release Pressure: When the cooking cycle completes, carefully turn the pressure valve to vent to quick-release the steam. Once the pressure has fully released, remove the lid and turn off the Instant Pot.
- Add Dairy and Stir: Immediately add the evaporated milk and butter to the cooked pasta and stir thoroughly to combine.
- Melt Cheese: Mix in the shredded cheese gradually while stirring continuously until fully melted and the sauce is creamy and smooth.
- Season to Taste: Add salt and pepper according to your preference, stirring once more to distribute the seasoning evenly before serving.
Notes
- Use vegetable broth instead of water for extra flavor.
- For dairy-free version, substitute evaporated milk and cheese with appropriate non-dairy alternatives.
- Adjust cheese types to your preference; gouda adds creaminess while sharp cheddar enhances bold flavor.
- Be careful with salt as broth may add saltiness.
- Quick-release the pressure carefully to avoid steam burns.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
