INSTANT POT MAC AND CHEESE

Instant Pot Mac and Cheese image

Provided by Beth Pierce @smalltownwoman

Number Of Ingredients 10

1 pound(s) uncooked elbow macaroni
4 cup(s) low sodium chicken broth
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) onion powder
1/4 teaspoon(s) ground black pepper
3/4 cup(s) heavy cream
2 cup(s) shredded sharp cheddar
1 cup(s) shredded white cheddar
1/2 cup(s) shredded parmesan

Steps:

Combine the elbow macaroni, chicken broth, salt, onion powder, garlic powder, and black pepper in the instant pot. Lock the lid into place and cook on manual for 4 minutes. Quick release the steam.
Gently stir in the heavy cream and shredded sharp cheddar, white cheddar, and Parmesan cheese about 1/2 cup at a time so the cheese melts.
Continue to gently stir until all the cheese is melted. For best results serve promptly.
NOTES In a pinch you could substitute water but the chicken broth really contributes to the overall flavor. Things move fast with this so stay focused. Grate the cheese while the elbows are cooking and have it ready to go. Season with more salt and pepper to taste. Or add a little seasoned salt, Cajun seasoning, or hot sauce. This mac and cheese is best served fairly promptly. You can keep it in the instant pot on warm but remember sooner rather than later. Feel free to change the cheese up. Any cheese that melts well and it is not too stretchy like mozzarella. Mozzarella is good in some baked mac and cheese but not so much in an instant pot. Please see below for more cheese options.