Tex-Mex Mac-n-Cheese - Instant Pot

Doug and I both exercised this morning, then went for a tandem bicycle ride this afternoon. We needed a quick meal, and Doug suggested pasta. I had been wanting to try a version of a Tex-Mex Mac-n-Cheese I saw.

Ingredients:

• 2 links hot Italian sausage (about 8 ounces)
  
• 8 ounces rigatoni
• 2 cups water
• 1 teaspoon salt 
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
  
• 1/4 teaspoon cayenne pepper or 1/2 teaspoon Sriracha sauce
• 7 - 10 ounces diced green chilis 
• handful of chopped cilantro
  
• 12‑ounce can evaporated milk
• 8 ounces shredded Mexican blend cheese (I used cheddar and mozzarella)
• Required toppings - diced tomato and guacamole
  

Instructions:

1. Cook sausage, drain, and break into small pieces.
   (Since I started with frozen, I microwaved it then used to food processor to break it up.)
   
2. Mix pasta, water, salt, spices, and green chilis together in pressure cooker pot. The water may barely cover the noodles
   
3. Lock pressure cooker lid in place and bring to high pressure over high heat for about half the recommended cooking time for the pasta.
   (I used 6 minutes for the rigatoni.)
4. Use the quick release method to release the pressure. 
5. Reset Instant Pot to saute at low setting. Stir the noodles, let saute for a minute or so as needed to absorb some more water.
   
6. Stir in the evaporated milk and simmer over medium heat for a few minutes, the sauce should start to thicken.
   
7. Stir in shredded cheese a handful at a time, stirrinig until cheese has melted, and repeat.
8.  Add in the cooked and crumbled sausage.
   
9. Serve with diced tomatoes and guacamole on top.

 

Carole's Notes:

We liked this - it was a change up to mac-n-cheese.
This makes enough for 2 dinner servings, and probably 3 lunch servings.

The recipe is lightly adapted from https://carolelikesroundfood.blogspot.com/2016/06/pulled-chicken-with-green-chili-mac-and.html