Instant Pot mac and cheese with ham
From the kitchen of Shannon Boschma, Athens, Wisconsin
1 pound macaroni (or any type pasta)
4 cups water
1 Tablespoon Better than Bouillon,
2 Tablespoon butter
12 ounces evaporated milk (1 can)
1 cup shredded mozzarella cheese
2 cup cheddar jack cheese
1/2 pound cubed ham (we use 1 lb of ham)
Salt and pepper
Optional: add broccoli or corn to
complete the dish
In the Instant Pot, combine the macaroni, water, butter and Better than Bouillon (and veggies if desired). Set the Instant Pot to four minutes on high pressure and lock on the lid. Start the Instant Pot. When the Instant Pot is done cooking, quick release the Instant Pot. Keep the pot on warm.
Add the evaporated milk, cheeses and ham to the Instant Pot. Stir the cheeses to melt and combine with the pasta. Season with salt and pepper (we always use parsley too) to your taste. Serve immediately.