INSTANT POT MACARONI AND CHEESE
Cooked in a Midea Instachef Electric Pressure Cooker.
- 2 cups elbow macaroni
- salt to taste
- ½ cup evaporated milk or heavy cream
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 – ½ cups mixture of cCheddar and Pecorina cheese
- 6 rashers of bacon
- 1 chopped onion
- 2 cups water
- sliced tomato
Fried bacon and chopped onion.
Add the macaroni in the inner pot of the instant pot, add the bacon mixture, garlic powder, salt to taste, paprika and the water.
Close the lid. Set to pressure cook on high for 5 minutes.
After the pressure cook cycle is complete do a quick release or carefully unlock and remove the lid.
If the macaroni isn’t soft enough use the manual setting and cook for a few more minutes.
Switch to sauté setting.
Add in the evaporated milk and the shredded cheddar cheese.
Stir constantly, until the cheese is completely melted.
Topped the macaroni with a sliced tomato and a mixture of cheese and breadcrumbs and grilled.
Recipe and photo: Melissa Ann Vermeulen
