1 12ozcan evaporated milk2 cans if you like it creamier
¼teaspooncayenne pepper
4cupswater
¾teaspoonchili powder
1poundcooked baconchopped (optional garnish)
Instructions
On the saute function, cook sausage and in the last 2 minutes add onion, garlic, jalapeno, and red pepper.
Drain excess grease.
Add dry macaroni and water to instant pot insert with sausage and veggies
Add water and set to 4 minutes using the manual setting.
When time is up use delayed quick release (open for a couple of seconds, close for 20, then repeat until all of the pressure is released). Pasta can foam and if you just quick release you may clog the valve and have a huge mess on your hands.
While the pasta is cooking, combine the evaporated milk, chili powder, cayenne pepper, and Dijon mustard in a bowl.
After the pasta mixture is depressurized, slowly pour in the evaporated milk mixture. If you decide to use another milk product make sure it is not cold. If it is cold the cheese will clump.
Add the cheeses one handful at a time, combining the cheese into the mixture. Have the instant pot on the keep warm function for this.
You can step this up and transfer to an oven safe dish, top with cheese and broil for 3-5 minutes until you get a crispy top, then garnish with bacon bits.
Notes
This recipe is a 4 minute cook time, with 10 minutes to come to pressure, and 4 minutes to depressurize.