Side dishe for 8

Instant Pot Mac and Cheese with cheddar and shredded cheese

Name: Instant Pot Mac and Cheese with cheddar and shredded cheese
Total time: 19 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups water; 1 lb elbow macaroni pasta; 1 1/2 tsp fine sea salt; 1 tsp ground mustard; 1/2 tsp paprika; 1/2 tsp garlic powder; 2 tbsp unsalted butter; 12 oz can evaporated milk; 2 cups shredded mild cheddar cheese; 1 cup shredded monterey jack cheese; freshly cracked black pepper (optional)

$3.76for 419 minServes 8

Elbow macaroni cooks under pressure, then becomes creamy with evaporated milk, butter, and two shredded cheeses.

Instant Pot Mac and Cheese with cheddar and shredded cheese

Photo: natashaskitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Pasta, 16 oz$0.10/oz typical	16 oz	$1.60Typical price
	Butter, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Evaporated, 12 oz$0.14/oz typical	12 oz	$1.68Typical price
	Cheddar and shredded cheese, 12 oz$0.30/oz typical	12 oz	$3.60Typical price
Total for the servings shown		$7.52

Swaps

Swap cheddar and shredded cheese for mozzarellaabout the same price
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Salt and pepperDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

19 minstart to table
Easydifficulty
8servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Side dishes Instant Pot Cold-weather comfort

Typical price

$0.94 per serving$3.76 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 cups water
1 lb elbow macaroni pasta
1 1/2 tsp fine sea salt
1 tsp ground mustard
1/2 tsp paprika
1/2 tsp garlic powder
2 tbsp unsalted butter
12 oz can evaporated milk
2 cups shredded mild cheddar cheese
1 cup shredded monterey jack cheese
freshly cracked black pepper (optional)

Steps

Add the water, macaroni, salt, mustard, paprika, and garlic powder to a 6-quart pressure cooker.
Cook on high pressure for 4 minutes, then release the pressure quickly.
Stir in the butter and evaporated milk until the pasta is coated.
Add the cheddar and Monterey Jack cheese in handfuls, stirring until melted and smooth.
Season with black pepper and let the macaroni rest for 2 minutes before serving.