Instant Pot macaroni & cheese

Instant Pot 10-minute homestyle mac and cheese

You'll fall in love with this so simple, customizable macaroni & cheese recipe Instant Pot macaroni & cheese!

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 3 tbsp. butter.

stir.

secure the lid on the instant pot and set it on manual/high pressure for 4 minutes. Quick release pressure.

remove the lid and set it on saute/low. Add 1/2 Cup of the heavy whipping cream and stir, Add cheese.

Continue stirring, and add the 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

drain!

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