IP Mac and Cheese
I made this with cheddar (the one with Philly cream cheese in it) and it was great!
Instant Pot Mac and Cheese
- 16 Ounces Uncooked Elbow Macaroni
- 4 Cups Chicken Broth
- 2 Tablespoons Butter
- 1 Teaspoon Hot Pepper Sauce
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Salt
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Shredded Mozzarella Cheese
- 1/2 Cup Shredded Parmesan Cheese
- 1/2 -1 Cup Milk
Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.
NOTE ABOUT MEASURING: This recipe calls for one, 16 ounce box of dried elbow macaroni. If you are measuring from a large bag, this is equal to 4 cups dry measure. The 16 ounces is also equal to 453 grams.
NOTE: Some people say that they find this "stringy" Mozzarella is a stringy cheese, if you don't like that texture, use a different cheese, or all cheddar. Also, keep in mind that you MUST add the cheese in 3-4 handfuls, stirring between each addition, don't add all of the cheese at once.
NOTE: The cheeses listed in the recipe have produced the best flavor that I have found. Feel free to use your family's favorite cheese combination.
NOTE: For the milk, start with 1/2 cup and add up to one cup if you find it needs to be thinned out a little bit more.