mac and cheese with evaporated milk and velveeta

Now that this recipe has become a super fast, weeknight solution for what to have when there’s no time to cook, I’ve come up with 5 doctored up versions of this basic mac and cheese recipe depending on what I had hanging out in my fridge to create a super easy solution for easy entertaining and creating a mac and cheese bar where guests can mix and match to make their own. I honestly can’t think of a food that is more comforting to me than a lush and creamy macaroni and cheese recipe, and I am ALWAYS on the lookout for a new variation on my favorite cheesy noodle. So when I was introduced to this pressure cooker version by my friend Ashley, it went straight to the top of my bust-out-the- Instant-Pot-must-make list.Īnd that’s how in just 5 minutes cooking time, we had this velvety lush mac and cheese ready for devouring.

In fact, it’s still one of those things we always have in the cupboard for emergency situations…like when it’s Tuesday…or Wednesday…or Thursday…or…you get the picture.īut after making this homemade mac and cheese recipe in less time and with all real ingredients, I don’t think I’ll be replenishing my stash any time soon. In high school my friends called it yellow death. I grew up on the blue-boxed variety of mac and cheese. Plus, I’m sharing 5 more recipe ideas for jazzing up this old-fashioned family favorite for adults and kids alike, especially when it’s time to party. With just 5 minutes cooking time (thank you Instant Pot!), this lush and creamy macaroni and cheese recipe is made with 100% real cheese and couldn’t be easier or faster to make in the pressure cooker.

Mac and cheese with evaporated milk and velveeta