Macaroni and 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.

Course

Dinner, Kids, Lunch

Difficulty

Easy

Duration

less than 15 min

Cooking Technique

Pressure Cook

Keywords

6 servings, chicken broth, cook 5 min, dinner, dry elbow macaroni, easy, grated parmesan cheese, ground black pepper, instant pot mac and cheese recipe, kids, less than 15 min, lunch, prep 10 min, pressure cook, salt, salted butter, shredded mozzarella cheese, shredded sharp cheddar cheese, shredded white cheddar cheese, whole milk

Prep Time

10 min

Cook Time

5 min

Servings

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

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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