I love using my Instapot for so many dishes. It cuts down on my time and so easy my son can use it! I have to say this creamy mac and cheese really hits the spot for some yummy covid comfort food.
Instant Pot Macaroni And Cheese
(Adapted from Life Made Simple Bakes)
1 lb. elbow macaroni
2 c. low-sodium chicken broth
2 c. water
2 tbsp. unsalted butter
1/2 tsp. coarse kosher sea salt
1/2 tsp. dried mustard
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/4 tsp. paprika
1/8 tsp. cayenne pepper
1 1/2 c. whole milk
2 1/4 c. grated colby jack cheese
1 c. grated havarti cheese (mozzarella works too)
1/4 c. grated parmesan cheese
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.
