Instant Pot 10 minute homestyle mac and cheese
You'll fall in love with this so simple, customizable macaroni & cheese recipe!
you will need:
16 oz. elbow macaroni
4 C. Water or chicken broth ( I did NOT like with broth)
2 tsp. salt
2 C. Shredded cheddar cheese
1 C. Heavy whipping cream or evaporated milk or regular milk
( I found heavy whipping cream gives it the best quality, I keep it on hand now!)
3 Tbsp. Butter
Optional variations: garlic powder, pepper, hot sauce, mixed cheeses, velveeta, dry mustard
Inside the instant pot, place the 16oz. elbow macaroni, 4 Cups water, 2 tsp. salt, and 3tbsp. butter.
secure lid on instant pot and set on manual/high pressure for 4 minutes. Quick release pressure.
remove lid and set on saute/low. Add 1/2 Cup of the heavy whipping cream and stir, Add cheese.
Continue stirring, add remaining 1/2 Cup heavy whipping cream slowly to desired texture. Stir until smooth and not stringy, Taste test, and ENJOY. Super creamy!
Note: When you remove the lid after cooking there will be some remaining liquid, this is ok, do not