1can(12 oz.) evaporated milk(shake before opening)
¼teaspoongarlic powder, optional
3cupsshredded sharp cheddar cheese
½cupshredded parmesan cheese
Ground black pepper, to taste
Add macaroni, water, and salt to the Instant Pot and stir, making sure that all macaroni is submerged in the water.
Secure lid of Instant Pot, making sure valve is turned to “seal.” Set on Pressure Cook (or Manual high pressure, depending on your model) for 4 minutes. It will take about 15 minutes to come to pressure.
When cooking has finished, quick release pressure (see note). When valve lowers, carefully remove cover and stir in evaporated milk, mustard powder, and garlic powder if using. One cup at a time, stir in cheddar and parmesan. Taste and season with pepper as desired.
The valve tends to sputter a little when you release the pressure. You can place a towel over the valve to prevent a mess. Just be careful when removing towel because it may be hot.
I prefer to grate my own cheddar cheese. I find it yields a smoother, velvety result. (Plus it’s cheaper!). I have used pre-grated, though, and it also works. It doesn’t stay quite as smooth as it cools, though.
I have made this with whole wheat pasta and it works great!
Baking Instructions: Place cooked mac & cheese in greased baking dish. If desired, top with additional cheese, cracker crumbs, or buttered bread crumbs. Bake at 350ºF for 20 to 30 minutes or until golden brown and a little crispy on the top.