Photo by Colin Price
This is a creamy, cheesy, classic mac 'n' cheese! The macaroni cooks in vegetable or chicken broth, and there's no straining or draining required. For a change of pace, switch out the cheddar cheese for Fontina, Gruyère, or smoked Gouda.
Recipe information
Yield
8 servings
Ingredients
1
pound elbow macaroni
4
cups low-sodium chicken broth or vegetable broth
3
tablespoons unsalted butter
12
ounces shredded sharp Cheddar cheese (3 cups tightly packed)
1
/2 cup shredded Parmesan cheese (about 2 ounces)
1
/2 cup sour cream
11
/2 teaspoons prepared yellow mustard
1
/8 teaspoon cayenne pepper
Need to make a substitution?
Preparation
Step 1
Combine the macaroni, broth, and butter in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.
Step 2
Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
From The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker © 2017 by Coco Morante. Reprinted with permission from Ten Speed Press.
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