Macaroni and Cheese

By: Robin Fields

Macaroni and Cheese
cuisine icon Course
Dinner, Kids, Lunch
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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, Robin Fields, salt, salted butter, shredded mozzarella cheese, shredded sharp cheddar cheese, shredded white cheddar cheese, whole milk

prep icon Prep Time
10 min
cook icon Cook Time
5 min

serving icon 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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