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Scotts Valley Market - 14 Victor Square, Scotts Valley, CA 95066
email: contactus@scottsvalleymarket.com
Phone: 1.831.438.4324

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  • The Scotts Valley Market Staff

Are you One with the Instant Pot yet?



If you haven't heard about the Instant Pot, it's the indispensable "Swiss-Army Knife" cooking appliance that's a Pressure Cooker, Steamer, Slow Cooker, Sauté Pan, Yogurt Maker and Video Game Controller... OK, the last one was to see if you're paying attention. Many, MANY people have tossed three or four appliances and replaced them with ONE Instant Pot. It is an amazing Contraption!


Would you believe you can make REAL Mac & Cheese from REAL Cheddar Cheese and Dry Pasta in LESS than 15 minutes? It's ABSOLUTELY TRUE!


If that's TOO quick, you can always transfer the Mac & Cheese to a casserole, add breadcrumbs and bake it for a crunchy top!


15 Minute Mac & Cheese (with Instant Pot)

  • 1 lb package Elbow Macaroni

  • 4 cups Water

  • 1 Can Evaporated Milk

  • 3 TBS Butter

  • 3 Cups Shredded Cheddar Cheese

Pour the 4 cups of water into the Instant Pot vessel. Add Elbow (or similar) Macaroni plus 1 TBS of salt. Set Instant Pot to Pressure Cook for FOUR minutes (yes, FOUR minutes! It will take 7-8 minutes for the Instant Pot to get hot enough to pressurize. THEN the four minutes begins). After the four minutes (the timer should read "0:0"), cover the Pressure Valve with a damp towel (to avoid an eruption of pasta water). Release the Pressure Valve.


After the pressure is released, open the Instant Pot. MOST of the water will have been absorbed by the pasta. Switch the Instant Pot to LOW Sauté and add the Evaporated Milk and Butter and stir until butter is melted. Add Cheddar Cheese by the handful, stirring after each handful to make sure it melts. Turn Instant Pot off. Serve Hot.


Viola! 15 Minute Mac & Cheese!


You're Welcome!

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