Myrecipies' Instant Pot Mac and Cheese With Bacon (Or Ham)

Submitted by Chef #1802848225

"The Instant Pot’s pressure function allows you to skip the entire process of boiling water, cooking, and draining the pasta saving valuable time over a traditional stovetop mac and cheese recipe. And we keep the cheese sauce quick and convenient, as well as decadently creamy, by utilizing canned evaporated milk—an affordable staple that you may already have in your pantry. Plus, evaporated milk packs less fat than using heavy cream, which means you can feel a little better about all the cheese you’re pouring in to make a beautiful melty finish. We opted for a blend of cheddar and Gouda cheeses, but feel free to go all-cheddar or try adding another favorite cheese to the mix."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 6

ingredients

• 4 bacon, strips, chopped
• 1 lb medium pasta shell, uncooked
• 4 cups water
• 2 tablespoons unsalted butter
• 2 teaspoons salt
• 1 (5 ounce) can evaporated milk
• 8 ounces cheese, shredded
• 1⁄2 teaspoon black pepper, to taste

directions

1. In a 6-quart Instant Pot® add chopped bacon and press [Sauté]. Cook bacon for 8 minutes or until crispy. Remove bacon with a slotted spoon and set aside. Turn Instant Pot off by hitting [Cancel].
2. Add the pasta, water, butter, and salt. Close and lock the lid of the Instant Pot® and press [Manual], select high pressure and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 4 minutes cook time.
3. Carefully turn knob to vent position to release steam. Remove lid. Stir in the evaporated milk, cheddar cheese, Gouda cheese and black pepper. Press [Sauté] and cook for about 4 minutes or until the cheese had melted, stirring frequently. Stir in bacon and serve warm.