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The Best Instant Pot Mac and Cheese Recipe (Page 3 ) | September 18, 2023
- 1 lb elbow macaroni
- 2 cups water
- 2 cups chicken broth
- 1 teaspoon dry mustard
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 cup whole milk
- 16 oz sharp cheddar cheese shredded
- 2 Tablespoons butter
- ¼ teaspoon nutmeg
Instructions
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Add the uncooked macaroni pasta, water, chicken broth, dry mustard, and salt and pepper to the Instant Pot. Close and lock lid and turn the valve on top to “sealing.” Press “manual” or “pressure cook” and adjust to high pressure. Set the time for 5 minutes. Allow to start.
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Once the time is up, use the quick release immediately. Open the instant pot away from your face (learned the hard way). Using a wooden spoon, stir the pasta to break it up a little bit.
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Add in milk, cheese, butter, and nutmeg. Stir until completely melted (takes about a minute). Season with more salt and pepper if needed. Serve and enjoy.
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