Description
The creamiest mac and cheese done in under 30 minutes! LOVE this easy recipe, perfect as a side dish or a quick meal on its own!
Ingredients
Scale
- 1 pound Elbow Macaroni
- 2 cups chicken broth or stock
- 2 cups water
- 3 tablespoons Butter, cut into pieces
- ½ teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- ½ teaspoon fresh black pepper
- 1/2 Cup half & half
- 1 1/2 cups colby cheese, shredded
- 1 cup mozzarella, shredded
- 1/2 cup cheddar cheese, shredded
Instructions
- Place the macaroni, chicken broth, water, butter, garlic powder, dry mustard, black pepper, and salt into the instant pot. Stir together. Set the lid to the sealed position.
- Cook on manual high pressure for 4 minutes. Carefully quick-release the pressure from the instant pot.
- Remove the lid. Stir the noodles and break up any clumps. There may be a little liquid left in the pot, but that’s okay.
- Stir in the half and half. Then add the cheese in 2-3 portions, stirring between each addition. Adjust the seasoning to your taste. Once it’s smooth and creamy, it’s ready to serve.
Notes
- Do not use pre-shredded cheese as it has an anti-caking agent added which prevents it from melting into a smooth sauce.
