8 servingsAmericancayenne pepper

Macaroni and Cheese

By Coco Morante

8 servings

less than 15 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 5 min

Cook Time: 6 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 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

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.

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

Optional:

Share:

About the chef

Coco Morante

Coco Morante is a bestselling cookbook author with seven titles, including The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. With a passion for cooking since childhood, Morante is known for her expertise in Instant Pot recipes and her ability to simplify meal preparation. She contributes recipes and photography to well-known publications like Simply Recipes and The Kitchn, and manages the popular Instant Pot Recipes Facebook page. Morante's approachable style has made her a trusted resource for home cooks everywhere.

View All Coco's Recipes