Best-Ever Instant Pot Mac and Cheese

READY IN: 10mins

INGREDIENTS

  • 16ounces uncooked elbow macaroni
  • 4cupschicken broth
  • 2tablespoonsbutter
  • 1teaspoonhot pepper sauce
  • 1teaspoongarlic powder
  • 12 teaspoonpepper
  • 12 teaspoonsalt
  • 2cupsshredded cheddar cheese
  • 1cup shredded mozzarella cheese
  • 12 cup shredded parmesan cheese
  • 12 cup milk – 1 c milk
  • NUTRITION INFO

    Serving Size: 1 (251) g

    Servings Per Recipe:8

    Calories: 463.4

    Calories from Fat 173 g 38 %

    Total Fat 19.3 g 29 %

    Saturated Fat 11.4 g 57 %

    Cholesterol 56 mg 18 %

    Sodium 929.7 mg 38 %

    Total Carbohydrate47.6 g 15 %

    Dietary Fiber 2 g 8 %

    Sugars 2.3 g 9 %

    Protein 23.5 g 47 %

    DIRECTIONS

  • Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the instant pot.
  • Place the lid on the pot and set to sealing.Cook on manual function high pressure for 5 minutes.Then, do a quick release.
  • Add the milk, then the cheese to the pot in 3-4 handfuls at a time.Stir in between each addition until smooth and creamy.Season as desired.
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