This creamy, cheesy pasta is so easy to make in the Instant Pot®. No need to precook the pasta, which makes cooking and cleanup even easier. We love the twist of adding pancetta, peas and Parmesan for an exciting change of pace from traditional Mac & Cheese.
cost per recipe: $16.48
The price is determined by the national average.
cup diced pancetta
clove garlic, chopped
tablespoon dry mustard
teaspoon ground black pepper
cups uncooked medium shell shaped pasta
can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
cup frozen peas
cup grated Parmesan cheese
On your Instant Pot®, select the Saute setting. Add the butter, pancetta, garlic, mustard and pepper to the Instant Pot®. Cook for 2 minutes or until the pancetta is lightly browned, stirring occasionally. Press Cancel.
Add the uncooked pasta and the water to the Instant Pot®. Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting (according to which model of Instant Pot® you're using). Set the timer to 9 minutes. When done, press Cancel and use the quick release method to release the pressure.
Select the Saute setting. Stir in the milk, soup, peas and cheese. Cook for 2 minutes or until the mixture is hot. Press Cancel. Season to taste. Serve topped with additional grated Parmesan cheese, if desired.