Baked potatoes get loaded up with goodies—sour cream, bacon, scallions, and more—all the time. But they’re not the only starchy base that deserves to be dressed up with all the fixings. The recipe below takes a super easy Instant Pot mac and cheese recipe and takes it over the top by piling on flavorful extras.
Sour cream is a secret ingredient here that makes the cheesy sauce extra creamy. And of course, you can’t go wrong with salty, smoky bacon bits. Scallions add a fresh bite. Feel free to substitute chives if you’ve got them on hand.
Instant Pot Loaded Mac and Cheese
4
5 minutes
4 minutes, plus 15 minutes to come to pressure
25 minutes
1 pound elbow macaroni
1 tablespoon kosher salt
4 cups of water
1 cup evaporated milk
3 tablespoons unsalted butter
1 teaspoon dry mustard
4 cups shredded cheddar cheese
6 strips cooked bacon, crumbled
4 scallions, thinly sliced
Put the pasta and salt in the instant pot and add 4 cups of water. Close the lid and turn the valve to the sealing position. Choose high pressure and set the timer for 4 minutes.
Once the cooking time is up, quick release the pressure. Remove the lid and press Keep Warm/Cancel to turn off the pot, then turn on the sauté function on low.
Stir in the evaporated milk, sour cream, butter, dry mustard.
While stirring continuously, add the cheese. Stir until the cheese is fully melted.
Serve immediately, topped with bacon and scallions.