by Lindsay Weiss posted in Life

We've had two snow days in a row over here, so some warm comfort food was definitely in order for our bone-chilled, stir-crazy souls.
While grocery shopping earlier in the week, I had noticed Kraft is making a shredded cheese that is "perfect for melting" because it contains a touch of cream cheese to make things....well, creamier. I threw it in the cart thinking it would be perfect for homemade mac 'n' cheese.

Fast forward a day or two and my mom mentioned she'd made mac 'n' cheese in her Instant Pot and that it was life-changing. Super fast and easy. And while the milk/cheese/pasta ratio wasn't perfect in the recipe she'd tried, we figured we could play with it a bit and get it right.
Boom. We did.

And man is it good. Rich and creamy and packed with flavor, it reminded my oldest kiddo of the mac 'n' cheese we love from Panera. The pasta only takes FOUR MINUTES to cook and after that you just dump in the cheese and milk and stir! The hot noodles melt everything quickly. This is pretty much the best thing I've made in weeks. And will be making a repeat ASAP.

Instant Pot Mac 'n' Cheese
16 oz pasta (I use large elbow pasta)

3 tablespoons butter

1/2 tsp garlic salt

1/2 tsp salt

4 cups water

1 (5 ounce) can evaporated milk

2 cups shredded triple cheddar cheese (see note)
Add the dry pasta, butter, garlic salt and salt into the bowl of the Instant Pot. Pour water over top and seal the lid. Make sure the toggle switch is on SEA...