If you like creamy macaroni & cheese…you’ll love this recipe!  This easy 4 minute (plus prep time) dish is super creamy and delicious!

• 1 16 oz box elbow macaroni (I like Barilla because it has ridges!)
• 1 can of evaporated milk
• 3 Tbsp butter
• Salt, to taste
• Pepper, to taste
• 2 cups shredded cheddar cheese (I like Velveeta shreds)
• 4 cups of water

1. Add the macaroni, water, salt and butter to your Instant Pot, no need to stir.
2. Ensure that pressure release valve is set to ‘Sealing’ or closed.

   Set to ‘Manual’ and set timer for 4 minutes.

3. When timer goes off, turn the Instant Pot off (Keep Warm/Cancel) and do a quick release (QR).
4. When pressure has been released take the lid off.
5. Press the ‘Saute’ button and add the evaporated milk and stir.  Slowly add cheese and stir until melted and creamy.

IP Mac & Cheese served here with IP Honey Maple Glazed Pork Chops