Creamy, Easy Mac and Cheese
Creamy, Easy, Mac and Cheese that can be made in the crock pot
Servings: 10 people
Calories: 343kcal
Equipment
Ingredients
- 1 box Elbow Macaroni 16 oz. box
- 2½ cups Milk
- 1 can Evaporated Milk 12 oz. can
- ½ cup Heavy Cream
- 4 tbsp Salted Butter
- 1 tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Paprika
- ⅛ tsp Cayenne Pepper
- ¼ lb Gruyere Cheese shredded
- 1 cup Cheddar Cheese shredded
- 1 cup Smoked Gouda Cheese shredded
Instructions
- Add the macaroni, milk, evaporated milk, cream, butter, salt, pepper and paprika to the insta-pot and stir to combine
- Cook on high pressure for 30 minutes. Allow the pot to release on its own.
- Once the pressure has been released, add in the Gruyere, Cheddar, and Gouda, in small batches.
- Serve immediately or keep on warm until serving time.
Notes
Culinarian Suggestions: You can make this dish ahead. Just place the insert in the fridge until you are ready to serve. Replace the insert into the pressure cooker and place the pot on warm, occasionally stirring. If the mac and cheese gets a little thick, you can loosen the sauce by adding one tablespoon of milk at a time until you achieve the desired thickness or lack thereof.
Nutrition
Serving: 10g | Calories: 343kcal | Carbohydrates: 24g | Protein: 14g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 372mg | Potassium: 289mg | Fiber: 1g | Sugar: 8g | Vitamin A: 755IU | Vitamin C: 1mg | Calcium: 377mg | Iron: 0.4mg