Instant Pot Mac and Cheese

Ingredients

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• 1 (16 ounce) package elbow macaroni
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• ½ cup butter
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• salt and ground black pepper to taste
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• 1 (16 ounce) package shredded Cheddar cheese, divided
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• 1 (5 ounce) can evaporated milk
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• 2 large eggs, well beaten
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• 2 cups whole milk
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• 1 (10.5 ounce) can condensed Cheddar cheese soup (such as Campbell's)
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• 1 pinch paprika, or as desired (Optional)
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Instructions

1. 1
   Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer pasta to a slow cooker.
2. 2
   Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 of the Cheddar cheese over pasta and stir.
3. 3
   Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
4. 4
   Whisk milk and condensed soup together in a bowl until smooth; stir into pasta mixture.
5. 5
   Sprinkle remaining cheese over pasta mixture; garnish with paprika.
6. 6
   Cook on Low for 3 hours, checking the edges are not getting too brown after 2 ½ hours.
7. 7
   Serve hot and enjoy!