Meister Cheese
4-6
10 minutes
5 minutes
American
Main Course
Make the creamiest Instant Pot mac and cheese using elbow macaroni, rich evaporated milk, and a blend of Banana Pepper Jack, Havarti, and Sharp Cheddar!
4 cups (16 oz) elbow macaroni
4 cups water or low-sodium chicken broth
2 tbsp unsalted butter
1 tsp garlic powder
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1 cup (12 oz can) evaporated milk
1/2 cup whole milk (or heavy cream, added as needed for texture)
1 1/2 cups Banana Pepper Jack cheese, freshly shredded
1 1/2 cups Havarti cheese, freshly shredded
1 cup Sharp Cheddar cheese, freshly shredded
Add Base Ingredients: Combine the elbow macaroni, water (or broth), butter, garlic powder, salt, and black pepper directly in the Instant Pot liner. Ensure the pasta is mostly submerged under the liquid.
Pressure Cook: Secure the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
Quick Release: Once the timer goes off, perform a Quick Release of the pressure immediately to keep the pasta from overcooking.
Stir in Evaporated Milk: Open the lid carefully and switch the Instant Pot to the Keep Warm setting. Pour in the evaporated milk and stir gently until well combined with the cooked pasta.
Melt the Cheese: Gradually add the freshly shredded Banana Pepper Jack, Havarti, and Sharp Cheddar in small handfuls, stirring continuously between additions until completely melted and smooth.
Adjust Texture & Serve: If the sauce feels too thick, stir in a splash of whole milk until you reach your desired creamy consistency. Let it sit for 2 minutes to thicken slightly, then serve immediately!
Article: Instant Pot Mac & Cheese with Banana Pepper Jack, Havarti & Sharp Cheddar
Make the creamiest Instant Pot mac and cheese using elbow macaroni, rich evaporated milk, and a blend of Banana Pepper Jack, Havarti, and Sharp Cheddar!
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