Name: Chef Nif's Gourmet Instant Pot Macaroni and Cheese
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound rotini pasta (500g package); 4 cups chicken broth (900 ml/1 tetra brick); 3 tablespoons butter; 1.5 cups evaporated milk (1 can, I use partly skimmed); 2 cups cheddar cheese; Salt & pepper, to taste; Pepper

Ready in: 25 mins

Serves: 6 servings

Ingredients: 6

Chef Nif's Instant Pot trick: rotini pressure-cooks directly in chicken broth, so the pasta seasons itself and the starchy liquid left behind becomes the sauce when butter, evaporated milk and a mountain of cheddar stir in. No colander, no roux, one pot, 25 minutes. Six servings of macaroni and cheese with the confidence of the stovetop version and none of the steps.

Ingredients

1	pound rotini pasta (500g package)
4	cups chicken broth (900 ml/1 tetra brick)
3	tablespoons butter
1 ¹⁄₂	cups evaporated milk (1 can, I use partly skimmed)
2	cups cheddar cheese
•	salt & pepper, to taste
•	pepper

Instructions

1.	Begin by placing rotini pasta, chicken broth, butter, and salt in the Instant Pot.
2.	Set the Instant Pot to "pressure cooker" or "manual" mode on high for 5 minutes. Allow the pot to come up to temperature for cooking.
3.	Once the cooking time is complete, carefully release the steam. If there is any broth splattering, release the steam gradually.
4.	Switch the Instant Pot to "saute" mode and pour in the evaporated milk.
5.	Slowly incorporate the cheddar cheese into the mixture while stirring continuously. Season with freshly ground pepper to your liking.