16 oz macaroni noodles
4 tbsp butter
4 C chicken stock
1 C evaporated milk
spices to taste
20 oz assorted cheese
assorted extras (optional)
In instapot, mix noodles, butter, chicken stock, and whatever spices you want.
Cook at high pressure for 4 minutes
Quick release & remove lid
Add cheese & evaporated milk.
Stir until cheese is melted
Add in any extras
Notes
The first time we did this, for spices we used: ground mustard powder, ghost pepper salt, siracha pepper, and red pepper flakes. After the cheese melted, we stirred in 1 lb ground beef (pre-cooked), 1 lb chorizo (pre-cooked), and 1 can of diced jalapenos. I could see using up leftover ham, or adding in bacon too.
Second time taught us this needs either 2lbs of meat, or the recipe needs cut in half. throwing 1lb in just...doesn't balance well.
