Instant Pot Mac and Cheese with Bacon

If you thought you loved your instant potty cooking recipe, just wait until the mac and cheese is thick and gooey for a few minutes. The pressure function in the instant pot allows you to skip the entire process of boiling water, cooking and draining pasta, saving valuable time compared to the traditional recipe for cooking macaroni and cheese on the stove. We make cheese sauce quick and convenient, as well as exquisitely creamy, using canned condensed milk-an affordable product that may already be in your pantry. In addition, condensed milk contains less fat than heavy cream, which means that the cheese that you add will seem a little tastier to you, so that you get a beautiful melting aftertaste. We chose a mixture of cheddar and gouda cheeses, but feel free to use all the cheddar cheese or try adding a different favorite cheese to the mix.
Add the sliced bacon to the 6-liter quick-cooking ® pan and press [Fry]. Cook the bacon for 8 minutes or until crisp. Remove the bacon with a slotted spoon and set aside. Turn off cooking in instant pots by pressing [Cancel].Add the pasta, water, butter and salt. Close and lock the Instant Pot ® lid and press [Manual], select high pressure, and use [Adjust] to select "Less" mode. Press [-] or [ + ] to select a cooking time of 4 minutes.Carefully turn the handle to the steam release position. Remove the cover. Add the condensed milk, cheddar cheese, gouda cheese and black pepper. Press the [Saute] button and cook for about 4 minutes or until the cheese is melted, stirring frequently. Sprinkle with bacon and serve warm.