This prevents the milk from curdling, resulting in a grainy cheese sauce. Just make sure you heat it before adding it to the hot pasta. If you don’t have evaporated milk, you can sub in regular milk, half-and-half, or cream.Commercially shredded cheese has cellulose added to keep it from clumping up and it doesn’t melt as well. If possible, it’s worth the extra few minutes to shred your own cheese.You can also use the chicken recipe from these Buffalo Chicken Fries to add some kick to your mac and cheese. Fun additional toppings: bleu cheese, cilantro, or breadcrumbs (transfer mac and cheese to a baking dish, mix 2 tbsp of melted butter with 3/4 cup of breadcrumbs, sprinkle over the pasta, and put under a low broiler until lightly toasted).If you fill the inner pot too full, the water + melted butter combo might clog the vent during the quick release. It is not recommended you double this recipe.

If that happens, simply drain off any excess water before adding the cheese and evaporated milk. One friend who had an off-brand pressure cooker did have an issue with not all of the water being absorbed when she cooked the pasta. I have had multiple people test this recipe in their Instant Pots.

Bbq chicken mac and cheese noodles