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Who doesn’t like a rich creamy mac and cheese?! This has all that and more! It does make a lot so if you want I suggest when you put in casserole pans use smaller ones so you can bake as you need. When I re-heated it, the mac and cheese seemed to dry out a little. You’re really just baking it to melt the cheese on the inside and heat through anyway.

Million Dollar Instant Pot Mac and Cheese

(Adapted from Adventures of a Nurse)


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1 cup evaporated milk
1 cup heavy cream or milk
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper
1 tsp spicy mustard
4 tbs butter
1 cup panko breadcrumbs
1 cup sour cream
1 tbs better than bouillon chicken flavor
1 pound Cellentani pasta
3 cups water


Place the Instant pot on sauté. Melt butter and add all seasonings.


Add water and pasta.


Place on manual high pressure for 4 minutes. While pasta is cooking melt 2 tbs butter in a frying pan with 1 cup panko breadcrumb just till breadcrumbs are brown.


Do a quick release. Place pot back on sauté. 


Stir in evaporated milk and heavy cream.

When the mixture gets bubbly stir in cheddar cheese and asiago cheese.


Pour half the mixture into the bottom of a baking dish.


Spread 6 slices of provolone cheese over the top.


Spread 1 cup of sour cream over the cheese.


Layer with remaining pasta.


Top with panko breadcrumbs and bake in the oven on 350 for 5 minutes.


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