Instant Pot Shells and Cheese
Skip the boxed stuff and make this creamy homemade shells and cheese in your Instant Pot. It's perfect for busy weeknight when you want a quick one-pot dish with minimal prep and cleanup.
Ingredients
- 1 lb. pasta shells
- 4 cups water
- 1 tsp salt
- 2 tbsp butter
- ½ tsp garlic powder
- 1 tsp yellow mustard
- 12 ounce can evaporated milk
- 3 cups shredded white sharp cheese shredded
Instructions
- Start by adding your pasta shells, water, salt, butter and squirt of mustard into your Instant Pot and stir.
- Seal the lid and cook on high pressure for 5 minutes.
- When the 5 minutes are up, let it naturally release for 10 minutes, then manually release any remaining pressure (see tip below).
- Stir the pasta, (it will look watery), add the evaporated milk and stir again.
- Gradually add in the shredded cheese in handfuls and stir constantly until the cheese has melted.
- Adjust the seasoning if needed (salt and garlic powder). It will thicken as it sets.
This makes a very creamy and soft mac and cheese as we like our pasta soft, however if you want your pasta to be more al dente, then do a quick release instead of a natural release.
Notes
Variations:
- You can change up your cheese by adding in some Monterey Jack with your sharp cheese. You can also add some mozzarella (if you want a cheese pull), or some Pepper Jack cheese for a little extra spice.
- Add in some protein like ham, bacon, or shredded rotisserie chicken.
- Love spice? Try adding in a little hot sauce or cayenne.
- Mix in some broccoli or peas to add in some veggies.
Helpful Tips:
- Make sure to add your cheese gradually or it can turn grainy.
- Use freshly shredded cheese instead of the packaged pre-shredded cheese as it melts better.
Storage:
- Store your leftovers in the fridge for 3-4 days in an airtight container.