box (16 ounce of elbow macaroni) 1 cup of heavy whipping cream ( 1 can of evaporated milk(12 ounce) would work or even whole milk)I think I added a little more till I got the consistency I was looking for- (Tablespoon at a time) 3 Tb of butter 2 tsp salt 2 cups of shredded cheddar cheese 4 cups of water
Inside the instant pot, place the macaroni, water, salt and butter. Set instant pot on 4 minutes manual , manual release pressure(quick release). After that is done, take lid off and set pot on saute and add whipping cream, and stir. Then slowly add cheese as it melts! enjoy!
slice up one jalapeno. Fry up three strips of bacon. Fry jalapeno in bacon grease. Crumble up bacon. Mix in w/ mac and cheese when it’s finished