Ham, peas, and optional hot sauce add some pizzazz to classic mac and cheese in this easy recipe you can make in your Instant Pot.
Preparation Time
25 mins
Cooking Time
14 mins
Total Time
39 mins
Calories
607 Calories
Recipe Instructions
Step 1
Stir evaporated milk, milk, and butter into the pot. Add Cheddar cheese and Monterey Jack cheese gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.
Step 2
Combine water, elbow macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant Pot). Close and lock the lid. Set to high pressure according to manufacturer's instructions and cook for 4 minutes. Allow up to 10 minutes for pressure to build.
Step 3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Switch to Low Saute function by pressing Saute once and Adjust twice. Stir macaroni to separate any clumps.
Ingredients
1 teaspoon salt
1 (12 fluid ounce) can evaporated milk
2 tablespoons unsalted butter
4 cups water
1 cup shredded Monterey Jack cheese
salt and ground black pepper to taste
1 (16 ounce) package elbow macaroni
1 cup diced cooked ham
1 teaspoon hot sauce
2 cups shredded 2% milk Cheddar cheese (such as Kraft®)
