Name: Instant Pot Mac and Cheese
Ingredients: 1 pound uncooked elbow pasta; 4 cups water; 1 teaspoon salt; 3 tablespoons butter, cut into small pieces; 2 1/2 cups shredded cheese (smooth-melting –cheddar, gouda, gruyere, Monterrey jack); up to 1/2 cup whole milk

Ingredients

Scale

1 pound uncooked elbow pasta
4 cups water
1 teaspoon salt
3 tablespoons butter, cut into small pieces
2 1/2 cups shredded cheese (smooth-melting –cheddar, gouda, gruyere, Monterrey jack)
up to 1/2 cup whole milk

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Instructions

Put the pasta, water, and salt into the Instant Pot and cook for 3 minutes using the manual function. Quick release the steam so that your noodles don’t get overcooked and mushy.
Gently stir in the butter until melted. Add the cheese and milk (use 2-3 tablespoons of milk at a time, as needed, up to 1/2 cup).
Add additional seasoning or liquid as necessary, to get the consistency and flavor of your choice.
ENJOY!!