cooking kraft mac and cheese with evaporated milk

Other than that, I kept the seasonings really simple… I added in a couple teaspoons of yellow mustard (we all have some of that sitting in the refrigerator door, right?) and some nutmeg.

I love how it blends right in and thickens this Instant Pot Mac and Cheese to the perfect consistency, along with the medium cheddar and parmesan cheese that lend the perfect tangy, cheesy flavor.Evaporated milk is essentially thickened milk, which means there’s less liquid in your dish and instead it’s just really, really creamy.

I’m using a secret ingredient in this recipe – evaporated milk.

🙌🏻 Why is this the BEST Instant Pot Macaroni and Cheese? This is the most perfect mac n’ cheese ever. I’m just going to throw the statement out there … This is a great recipe for first time instant pot users since it’s super simple and easy! This mac n’ cheese cooks up even easier and in less time than the boxed version.

I even use it to reheat leftovers, since we don’t have a microwave.īut, my excitement reached a new level when I found out that I could make Instant Pot Mac and Cheese in under 15 minutes from start to finish!.

I use it to make quinoa (I love how the process is so hands off!).

I use it to make bone broth (much quicker than my previous slow cooker bone broth).

I’m obsessed with my Instant Pot… I can honestly say that I use it at least a few times a week.

Cooking kraft mac and cheese with evaporated milk