Ingeredients:
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
Instructions:
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.
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.
Recipe Card
Instant Pot Macaroni and Cheese
- 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
- 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.
- 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.
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