Instant Pot Macaroni & Cheese Recipe

Ingredients

2 1/2 cups of Cellentani/Cavatappi
2 cups of chicken broth
1 cup of water
2 tbsp (1/4 stick) of salted butter
1 tbsp of grated Parmesan cheese
8-16 oz (1-2 8 oz bags) of shredded sharp Cheddar cheese
2-4 oz (1/4-1/2 brick) of cream cheese, diced into cubes and at more of a room temperature (can also use garlic & herb cream cheese)
1 tsp of yellow mustard
1 tsp of hot sauce

Preparation

Step 1

Add the macaroni, broth, water, butter and Parmesan to the Instant Pot. Stir well

Put the lid on the pot, sealed, and hit “Manual” or “Pressure Cook” High Pressure and set for 6 minutes

Quick release and open lid when finished. There will have a lot of liquid in the pot but this is exactly what we want as it will serve as the base for the sauce!

Add the cheddar, cream cheese and mustard and just stir until it gets creamy – a few minutes! It may appear a bit runny at first, but once you let it set for a few minutes after stirring, it will really begin to thicken up good