Instant Pot Macaroni & Cheese

Name: Instant Pot Macaroni & Cheese
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Ingredients: 1 box (1 lb) Cellentani/Cavatappi (it’s like if Shirley Temple’s hair were a pasta); 4 cups chicken broth (I used 4 cups of water + 4 teaspoons of Chicken Better Than Bouillon) or vegetable or garlic broth; 4 tablespoons (1/2 stick) salted butter; 1/4 cup grated Parmesan cheese; 16 ounces (4 cups) shredded sharp Cheddar cheese or any kind of cheese you like that melts easily; 2-4 ounces (1/4-1/2 brick) of cream cheese, diced into cubes and at more of a room temperature level (start with 2 oz and then, once blended in, you can choose to add more if you want it SUPER thick OR go with my spin on it (SECRET INGREDIENT!) and use a 5.2 ounce package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (this is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, 5 oz from a brick of cream cheese will do); 1 teaspoon dijon mustard (you don’t have to use this but I assure you you can’t taste any mustard flavor once added – it just really enhances the cheese flavor); 1 teaspoon hot sauce (optional, and it won’t be spicy once added – also just enhances the flavor); A few splashes of milk, half & half or cream to thin it out to your desired consistency

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Prep Time: 5 minutes

Cook Time: 6 minutes

Total: 11 minutes

Servings: 6

Author : Jeffrey

Ingredients

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1 box (1 lb) Cellentani/Cavatappi (it’s like if Shirley Temple’s hair were a pasta)4 cups chicken broth (I used 4 cups of water + 4 teaspoons of Chicken Better Than Bouillon) or vegetable or garlic broth4 tablespoons (1/2 stick) salted butter1/4 cup grated Parmesan cheese16 ounces (4 cups) shredded sharp Cheddar cheese or any kind of cheese you like that melts easily2-4 ounces (1/4-1/2 brick) of cream cheese, diced into cubes and at more of a room temperature level (start with 2 oz and then, once blended in, you can choose to add more if you want it SUPER thick OR go with my spin on it (SECRET INGREDIENT!) and use a 5.2 ounce package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (this is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, 5 oz from a brick of cream cheese will do)1 teaspoon dijon mustard (you don’t have to use this but I assure you you can’t taste any mustard flavor once added – it just really enhances the cheese flavor)1 teaspoon hot sauce (optional, and it won’t be spicy once added – also just enhances the flavor)A few splashes of milk, half & half or cream to thin it out to your desired consistency

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Instructions

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Step 1

Add the macaroni, broth, and butter to the Instant Pot. Stir well

Step 2

Put the lid on the pot, sealed, and hit “Manual” or “Pressure Cook” High Pressure and set for 6 minutes

Step 3

Quick release and open lid when finished. When the lid comes off, there will be a lot of liquid in the pot but this is exactly what we want as it will serve as the base for the sauce!

Step 4

Add the Parmesan, cheddar, cream cheese or Boursin, mustard (if using), and hot sauce (if using). Stir until it gets creamy – a few minutes! It may appear a bit runny at first, but once you let it set for a few minutes after stirring, it will really begin to thicken up good.

Step 5

Enjoy!