Macaroni and Cheese

By: Coco Morante

Macaroni and Cheese
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Optional:"]
cuisine icon Keywords
8 servings, cayenne pepper, chicken broth, Coco Morante, contributed, cook 6 min, easy, elbow macaroni, less than 15 min, modern, parmesan cheese, prep 5 min, pressure cook, sharp cheddar cheese, side dish, sour cream, unsalted butter, yellow mustard

prep icon Prep Time
5 min
cook icon Cook Time
6 min

serving icon Servings
8 servings
Ingredients
  • 1 pound elbow macaroni
  • 4 cups chicken broth
  • 3 tablespoons unsalted butter
  • 12 ounces sharp Cheddar cheese
  • 1/2 cup Parmesan cheese
  • 1/2 cup sour cream
  • 1 1/2 teaspoons yellow mustard
  • 1/8 teaspoon cayenne pepper
Instructions
  • Combine the macaroni, broth, and butter in the Instant Pot.
  • Secure the lid and set the Steam 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 Steam 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.
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