Instant Pot Pimento Mac and Cheese

Here's my newest version of Instant Pot mac and cheese. I've written before about how the Instant Pot is ideal for making creamy pastas. Everything can be made in one pot and you don't need to drain the cooking liquid. Retaining the starchy pasta water allows sauces to emulsify without any roux, which is perfect for an ultra creamy mac and cheese. I have a whole collection of Instant Pot mac and cheese recipes, including mac and cheese with secret cauliflower, jalapeno popper mac and cheese, and broccoli mac and cheese.

The newest addition to my mac and cheese repertoire is inspired by the Southern classic pimento cheese—a spread made of cheddar cheese, pimentos (sweet, mild red peppers), and cream cheese. This lends itself perfectly to a creamy mac and cheese with a Southern kick. 

Pimento Macaroni and Cheese
4 1/4 cups water
1 1/2 t salt
black pepper to taste
1 lb short cut pasta like macaroni or shells
1 t garlic powder
1 cup half and half, evaporated milk, or milk of choice
4 oz cream cheese (I use low fat)
10 oz shredded cheddar
8 oz jarred pimentos, drained
red pepper flakes and/or hot sauce to taste (optional)

Stir together water, salt, and pasta in Instant Pot. Seal and set to 4 minutes on high pressure. Do a quick pressure release when finished cooking. 

Stir in milk and cheeses, and remaining ingredients until melted and thickened. If sauce is too liquid, let it stand for a few minutes. The pasta will absorb the excess moisture. If pasta is too dry, add more water or milk until desired consistency is reached.