Preparation
- Place the pasta, evaporated milk, water, cauliflower rice, salt, garlic powder, onion powder, and paprika in an Instant Pot, and stir to combine.
- Secure the lid, and set the valve to SEAL. Cook on high pressure for 3 minutes. When the timer is up, immediately release the pressure, and carefully remove the lid.
- Stir in the cheeses, and place the lid back on (without turning on the cooker). Let stand for about 3 minutes, until the cheese is fully melted.
- Remove the lid, and stir again until all the cheese is melted and fully incorporated, adding a splash of water if the sauce is too thick. Serve warm.
- Enjoy!
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