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Instant Pot Macaroni & Cheese Recipe

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This recipe for Instant Pot Macaroni & Cheese is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. elbow macaroni
2 cup low-sodium chicken broth
2 cup water
2 tbsp. unsalted butter
½ tsp. coarse kosher sea salt
½ tsp. dried mustard
½ tsp. garlic powder
½ tsp. ground black pepper
1/¼ tsp. paprika
⅛ tsp. cayenne pepper
1 ½ cup whole milk
2 ¼ cup colby jack cheese - grated
1 cup havarti cheese - (mozzarella works too), grated
¼ cup parmesan cheese - grated
Directions:
Directions:
Add noodles, chicken broth, water, butter, salt, mustard, garlic, pepper, paprika, and cayenne pepper to the Instant Pot. Stir then close the lid. Turn the Instant Pot on MANUAL mode with high pressure selected for 5 minutes. Once cooked, allow for the pressure to release manually by switching the valve to venting (this usually takes about 5 minutes). Remove the lid and stir in the milk and blend of cheeses (keep Instant Pot on KEEP WARM setting). Continue stirring until the cheese has fully melted. Let the macaroni sit for 5 minutes before serving.

 

 

 

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