mac and cheese with evaporated milk and cheddar cheese

Reheat in small batches in the microwave. This Instant Pot macaroni and cheese can be stored in an airtight container or resealable plastic bag in the refrigerator for up to 5 days. I find that 3 cups total is plenty, any more and it gets too clumpy and sticky.

Monetary Jack has a higher moisture level which creates that sought out creamy cheese pull. The aged cheddar provides a slightly tangy flavor and an orange hue. I use equal ratios of sharp Cheddar cheese and Monterey Jack cheese for the sauce. The lactose (milk sugar), proteins, minerals (like calcium), and fats are solids in the milk that concentrate down, creating a much creamier consistency than fresh milk. It’s a shelf-stable canned or tetra-packed product that has a slightly sweet taste, medium viscosity, and beige color from the thermal canning process. According to the USDA Commercial Item Description, regular evaporated milk must contain not less than 6.5 percent of total milk fat. It’s an unsweetened cows milk that has been heat-processed and pasteurized to remove about 60% of the water. However, since the starches in the pasta water don’t get drained, they add body and smoothness to the sauce that sticks nicely to the noodles. The consistency is not as thick as a bechamel sauce typically used in a classic macaroni and cheese. The concentrated milk solids in the evaporated milk are what replace the thickening power of flour in a roux.

In that brief period of time, the pasta absorbs all of the liquid. This gives the Instant Pot just enough water to boil and cook the macaroni in 5 minutes under high pressure. The right ratio of pasta-to-water is 1 pound dried noodles (about 6 cups) to 3 cups of water. The pasta is then combined with evaporated milk, two types of cheese, and a little bit of mustard to create the most flavorful cream sauce. It begins with pressure cooking dried noodles with just enough water to absorb and tenderize them to about al dente. This recipe makes for a fast dinner or side dish when stovetop space is limited.

The convenience is that boiling the pasta noodles and making the sauce happens all in one place with no extra pots or colander to clean. This homemade dish is rich, cheesy, and luxurious. In under 30 minutes, the Instant Pot makes flavorful macaroni and cheese the whole family will love. Looking for easy comfort food? This Instant Pot mac and cheese recipe is the answer! The pressure cooker allows you to skip the colander draining step, and the combination of evaporated milk, cheddar, & Monterey Jack cheese creates the most flavorful sauce.

Mac and cheese with evaporated milk and cheddar cheese