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Instant Pot Macaroni and Cheese Recipe

Instant Pot Macaroni and Cheese
Source: Epicurious

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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
PREP TIME
10m
COOK TIME
40m
TOTAL TIME
50m
YIELD
8 servings

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.

Dinner

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A recipe from Epicurious

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