Instant Pot Pressure Cooker Macaroni and Cheese

NO. 2 PENCIL
9Ingredients
20Minutes

Ingredients

US|METRIC
  • 1 pound pasta shells (dried, or macaroni)
  • 4 cups water
  • 2 tablespoons butter
  • 1 tablespoon Dijon mustard
  • 1 tablespoon kosher salt
  • 4 dashes Frank's Red Hot Sauce
  • 12 ounces evaporated milk
  • 8 ounces extra sharp cheddar cheese (shredded)
  • 8 ounces monterey jack cheese (shredded)
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