Fireworks Instant Pot Chipotle Tomato Mac Cheese
Fireworks Instant Pot mac and cheese with chipotle tomato butter (serves 4-6 as main)
This is for all the kids out there! Well... and grown-ups who still love mac n cheese. We found this recipe on the feasting at home blog. This meal is a great go-to if you observe meatless Mondays and need to quickly get something on the table. The addition of chipotle tomato flavor here really elevates the meal, while still keeping it kid-friendly. Our chipotle tomato butter is not spicy at all. I would also caution, this recipe uses a lot of cheese. You could easily cut to just two cups.
Ingredients
1 shallot, finely chopped
4 cups water
2 1/2 – 3 teaspoons salt
16 ounces elbow macaroni
1 Fireworks chipotle tomato butter burst
12 ounce canned evaporated milk
1/2–1 teaspoon dijon mustard (or mustard powder)
2 1/2 cups grated cheddar cheese
1 cup grated pepper jack cheese (or sub mozzarella, gruyere, or other melty cheese)
Preparation
Set Instant Pot to Saute function.
Add olive oil and shallot and saute until sizzling and fragrant, about 2 minutes. Add water, salt and macaroni and give a good stir. Set Instant Pot to pressure cook, on high, for 4 minutes. Manually release.
Stir the pasta, there will be a little water, this is OK. Stir in the butter, evaporated milk, and mustard. Stir in the cheese a cup at a time, until fully melted and incorporated. Taste, add more mustard for extra tanginess.
As the macaroni and cheese sit, it will thicken up beautifully.
Feel free to garnish with Chili flakes or Sriracha.
Stir the pasta, there will be a little water, this is OK. Stir in the butter, evaporated milk, and mustard. Stir in the cheese a cup at a time, until fully melted and incorporated. Taste, add more mustard for extra tanginess.
As the macaroni and cheese sit, it will thicken up beautifully.
Feel free to garnish with Chili flakes or Sriracha.