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Instant Pot
Five-Minute Mac
and Cheese

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Ingredients

1 pound elbow macaroni


2 teaspoons mustard powder


1⁄2 teaspoon freshly grated nutmeg


1⁄4 teaspoon cayenne pepper


2 teaspoons kosher salt


3 tablespoons butter


1 (5-ounce) can evaporated milk or 1⁄2 cup heavy cream

8 ounces grated sharp cheddar cheese, divided


4 ounces grated monterey jack, colby jack, or fontina cheese, divided


4 ounces diced Velveeta, divided

Directions

In multicooker, stir together first six ingredients with 4 cups water. Cook on high pressure for 4 minutes, then quick release pressure. Add evaporated milk and half of each cheese; stir until cheese melts. Add remaining cheese and stir until melted. Adjust seasoning and serve.

From Southern Comfort in an Instant.

Print Recipe