Name: Instant Pot Mac and Cheese
Prep time: 5 min
Cook time: 5 min
Yield: 10
Ingredients: Elbow macaroni - 1 (16 ounce) package; Chicken stock - 1 quart; Salt - ½ teaspoon; Dry mustard - ½ teaspoon; Liquid smoke flavoring - ½ teaspoon; Paprika - ½ teaspoon; Ground black pepper - ½ teaspoon; Garlic powder - ½ teaspoon; Butter - 2 tablespoons; Milk - 1 cup; Shredded Cheddar cheese - 8 ounces; Grated Parmesan cheese - 1 cup

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Mac and Cheese

1. Elbow macaroni - 1 (16 ounce) package

2. Chicken stock - 1 quart

3. Salt - ½ teaspoon

4. Dry mustard - ½ teaspoon

5. Liquid smoke flavoring - ½ teaspoon

6. Paprika - ½ teaspoon

7. Ground black pepper - ½ teaspoon

8. Garlic powder - ½ teaspoon

9. Butter - 2 tablespoons

10. Milk - 1 cup

11. Shredded Cheddar cheese - 8 ounces

12. Grated Parmesan cheese - 1 cup

How to cook deliciously - Instant Pot Mac and Cheese

1. Stage

Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

2. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

3. Stage

Stir in butter, then milk. Add in Cheddar and Parmesan cheese until melted. Mixture will be soupy at first.

4. Stage

Select the "Keep Warm" setting on the Instant Pot and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.