4 servings
Ingredients
- INGREDIENTS
- 1 lb macaroni
- 4 c water
- 4 tbsp butter
- 1 tsp kosher salt
- 1/2 tsp ground mustard
- 1/2 tsp smoked paprika
- 1 (5 oz) can evaporated milk
- 3 1/2 c shredded cheddar
- 2 c shredded fontina
- 1/2 c freshly grated Parmesan
- Kosher salt
- Freshly ground black pepper
Instructions
1
Add macaroni, water, butter, salt, mustard, and paprika to the bowl of your Instant Pot. Secure lid, and set to manual on high pressure. Cook for 4 minutes.
2
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Stir in evaporated milk and cheeses and stir until melted and fully combined. Season with salt and pepper before serving.