Unless you want a sickly-sweet mac and cheese, make sure you pick up the right one from the grocery store. While they both contain the same milk proteins that will make this recipe work, condensed milk is sweetened. However, do not substitute evaporated milk for condensed milk. Having tested this recipe numerous times, I often use whatever I have at home and the pasta always comes out perfectly done. Similarly, while the recipe calls for macaroni, feel free to use any short pasta shape available. Depending on how many people you're cooking for, it's easy to scale the recipe up and down. Perhaps the best thing about this recipe is that it follows a simple ratio - however much pasta you need, you'll need the same amount of cheese, and evaporated milk. 6 ounces (180 milliliters) evaporated milk.
Cover cook 1 to 1 1/2 hours or until pasta is cooked, but not mushy. Add macaroni and 3 1/2 cups of the Cheddar cheese, the cubed cheese and Parmesan cheese. Secure the lid, making sure the vent is closed. In slow cooker, beat milks, melted butter, mustard, salt and peppers with whisk. The whole dish requires just these three common ingredients. Combine the macaroni, butter, water, mustard and pepper in the Instant Pot.
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