Instant Pot® mac and cheese with ham and peas

    Ham, peas and a dash of spicy chilli sauce add some pizzazz to classic mac and cheese in this easy recipe you can make in your Instant Pot®.


    1 person made this

    Ingredients
    Serves: 6 

    • 1L water
    • 450g macaroni pasta
    • 1 teaspoon dry mustard powder
    • 1 teaspoon salt
    • 1 teaspoo hot chilli sauce (optional)
    • 350ml evaporated milk
    • 4 tablespoons whole milk
    • 2 tablespoons unsalted butter
    • 225g grated Cheddar cheese
    • 120g grated Monterey Jack cheese
    • 125g diced cooked ham or leftover gammon
    • 75g frozen peas, defrosted
    • salt and ground black pepper to taste

    Method
    Prep:25min  ›  Cook:14min  ›  Extra time:5min resting  ›  Ready in:44min 

    1. Combine water, macaroni pasta, mustard powder, salt and chilli sauce in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Set timer for 4 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
    2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Switch to 'Low Saute' function by pressing 'Saute' once and 'Adjust' twice. Stir macaroni to separate any clumps.
    3. Stir evaporated milk, milk and butter into the pot. Add grated cheeses gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.

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