Easiest mac and cheese of all time!!!! I can NEVER get my mac to be cheesy enough and this totally works!!! I think the 3 cheeses really helps! Also, this is a dump and go recipe which, on days you’re not feeling it, is perfect!!! I will be making this over and over again! Cheesy and Delicious!
Ingredients
- 1 lb elbow macaroni
- 4 cups water
- 5 oz shredded gruyere
- 5 oz shredded cheddar cheese
- 1/2 cup parmesan cheese
- 1/2 can evaporated milk
- 2 tbsp butter
- 1/2 tsp mustard powder
- 1 tsp salt
- 1/4 tsp pepper
For the breadcrumbs
- 1/4 cup panko breadcrumbs
- 2 tbsp butter
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1 tsp chopped parsley
- salt and pepper
- Melt butter in a large skillet and toast breadcrumbs and seasonings until nice and golden brown.
Directions
- Add 1 box of pasta, 4 cups of water and salt to the instant pot. Put on lid and cook on high pressure for 4 minutes.
- Use the quick release method to release the pressure.
- Turn on the saute function and add in milk, cheese, butter and spices.
- Stir until the cheese is melted. Season to taste and add in more milk if necessary!
- Top with breadcrumbs and ENJOY!
Makes about 8 servings
Brooks Lately 