Ingredients
- I Box (16 oz) Elbow Macaroni
- 1 C Heavy Whipping Cream OR 1 can of evaporated milk (12 ounce)
- 3 Tb of butter
- 2 tsp salt
- 2 cups of shredded cheddar cheese
- 4 cups of water
- Inside the instant pot, place the macaroni, water, salt and butter. Set instant pot on 4 minutes manual, manual release pressure(quick release). After that is done, take lid off and set pot on saute and add cream, and stir. Then slowly add cheese as it melts! enjoy!
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