Macaroni and Cheese

This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Duration

less than 15 min

Cooking Technique

Pressure Cook

Keywords

8 servings, cayenne pepper, chicken broth, 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 Time

5 min

Cook Time

6 min

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.

Notes