Instant Pot Macaroni and Cheese

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

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 4

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

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.
Keyword Instant Pot Macaroni and Cheese
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