Creamy IP Mac and Cheese with Evaporated Milk: A Comforting Twist on a Classic Recipe

Are you craving a warm, gooey bowl of macaroni and cheese? Look no further! This recipe for IP mac and cheese with evaporated milk is a game-changer. It's an easy and comforting twist on the classic dish that's sure to become a family favorite.

The key to this creamy mac and cheese is the addition of evaporated milk, which adds a richness and depth of flavor that you won't find in traditional recipes. And let's not forget about the bacon - because everything is better with bacon, am I right?

Here's what you'll need:

• 1/2 tsp dry mustard powder (or regular mustard as a substitute if you don’t have any)

Start by cooking your macaroni according to the package instructions until it's al dente. Drain and set aside.

In the Instant Pot, combine 2 cups of water, 1 tablespoon of butter, and 1/2 cup of evaporated milk. Close the lid and make sure the valve is set to 'sealing'. Cook on high pressure for 5 minutes, followed by a quick release.

While the milk mixture is cooking, prepare your cheese sauce. In a medium saucepan, combine 2 cups of grated cheddar cheese, 1/2 cup of grated Parmesan cheese, and 1/4 teaspoon of salt. Add in the cooked macaroni and stir until well combined.

Once the milk mixture has finished cooking, carefully pour it into the cheese sauce and stir until smooth. Add in some crispy bacon bits (because everything is better with bacon!) and a sprinkle of paprika for extra flavor.

Transfer the creamy mac and cheese to a serving dish and enjoy! This recipe makes 4-6 servings, so feel free to adjust as needed.

I've also included a printable version of this recipe at the bottom of this post for your convenience. And don't forget to check out my other Instant Pot recipes, like my pressure cooker meatloaf recipe - it's a game-changer!

So go ahead and give this IP mac and cheese with evaporated milk a try. Your taste buds (and your family) will thank you!

Ip mac and cheese with evaporated milk