6 servingschicken brothcook 5 min

Macaroni and Cheese

By Robin Fields

6 Servings

less than 15 min

Easy

Recipe Details

Course: Dinner, Kid-Friendly, Lunch

Difficulty: Easy

Prep Time: 10 min

Cook Time: 5 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook

Yield: 6 Servings

Ingredients

2 cups chicken broth
2 cups dry elbow macaroni
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp salted butter
1/4 cup whole milk
1 cup shredded sharp cheddar cheese
1 cup shredded white Cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

One you make this Macaroni and Cheese recipe, it will become your favorite! It’s so easy that you won’t even want to bother with a boxed mix again. This version uses four cheeses to create the perfect gooey, tangy, and creamy sauce. Each spoonful overflows with melted cheese. Feel free to add a dash of hot sauce or sprinkle the top with crispy cooked pieces of bacon. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.

INSTRUCTIONS

Pour broth into an Instant Pot®, then add macaroni, salt, pepper, and butter. Use a wooden spoon to stir. Place the lid on the Instant Pot® and click into place to close.
Press the Pressure Cook button and adjust the timer to 5 Minutes. When the timer beeps, quick-release the pressure until the float valve drops. Unlock lid.
Add in remaining ingredients, stirring until cheese is melted and fully incorporated. Serve warm

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About the chef

Robin Fields

Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.

View All Robin's Recipes