Instant Pot Mac and Cheese

Name: Instant Pot Mac and Cheese
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb bag elbow macaroni; 4 cups chicken broth; 2 tbsp butter; 1/2 tsp salt; 1 tsp mustard powder; 3/4 cup milk or half and half; 12 Oz shredded cheese, like cheddar, marble, Monterrey jack etc; 6 Oz Velvetta or cheese slices (8 slices = 6 Oz)

kokomayla @cook_kokomayla

A super quick recipe I found online.. But I've changed the cheeses around and combined them. I use what I have as long as it's 12 Oz of grated cheese. I haven't used mozzerella though, just because it's too stringy. There is something that cannot be changed. Don't use the pre-shredded cheese in a bag as it makes the Mac and cheese gritty. Always use the brick form cheese and grate it yourself. Thanks bunches as always, to my hubby Mike for his photography.

kokomayla @cook_kokomayla

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Ingredients

30 minutes

8 servings

1 lbbag elbow macaroni
4 cupschicken broth
2 tbspbutter
1/2 tspsalt
1 tspmustard powder
3/4 cupmilk or half and half
12 Ozshredded cheese, like cheddar, marble, Monterrey jack etc
6 OzVelvetta or cheese slices (8 slices = 6 Oz)

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Steps

30 minutes

1

Add the dried macaroni, chicken broth, butter, salt and mustard powder to the instant pot. Make sure the macaroni is fully submerged.
2

Lock on the lid and set the vent to seal. Cook on high pressure for 6 minutes.
3

When the time is up, do a quick release to let the steam out quickly. Be aware, it will spit pasta water so make sure you put something over the vent as it releases pressure. I use a tea towel.
4

There will be water remaining in the pot. DON'T drain it. Add the milk to the pot, then add the cheeses slowly, while stirring, until smooth and creamy. Season to taste.