Macaroni and Cheese


  • 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
  • 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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