Instant Pot Mac And Cheese

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*Ingredients*

-1 box (16 0z. of elbow macaroni)

-1 3/8 cups of 2% Lactaid milk

-3 tbsp. of Smart Balance butter

-2 tsp. of salt

-2 cups of shredded cheddar cheese

-4 cups of water

-1 tsp. of pepper

-1/2 lb. of bacon {crumbled} {optional}

*Directions*

-Cook your bacon and then set aside.

-Place the noodles, water, salt, and butter inside the instant pot.

-Set instant pot to 4 minutes on manual and once it’s done do a quick pressure release.

-Once that is done, remove lid and place instant pot on saute. Mix the noodles up and add the milk and stir. Add the 1/2 tsp. of pepper and 1 cup of shredded cheese, stir. Then add the other 1/2 tsp. of pepper and cheese and mix it all up.

-Top with bacon once you put your mac and cheese into a bowl.

1 Comment

  1. Pingback: Menu For June 8th – June 21st – Barbells & Brownies

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