INGREDIENTS
16 oz. elbow macaroni
4 c. chicken broth
4 Tbs. butter
1 c. cream
2 c. sharp cheddar cheese
1/2 c. mozzarella cheese
1/2 c. parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. dry mustard
INSTRUCTIONS
Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.
Cut butter into small pieces and place on top of pasta.
Place lid on top of Instant Pot and secure in place.
Move vent to SEALING position.
Press MANUAL button and set timer for 4 minutes.
When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure.
Remove lid and add whipping cream, and all the cheese. Add in seasonings and mix together until the cheese is all smooth and melted. Season with additional salt and pepper if needed.
NOTES
You need a total of about 3 cups of cheese. You can use all cheddar cheese if you want. Or switch it up and try different cheeses!
from sixsistersstuff.com
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