Instant Pot Mac & Cheese

2 ½ cups of Cellentani/Cavatappi (it’s like if Shirley Temple’s hair were a pasta)

2 cups of chicken broth (I use 2 cups of water + 2 teaspoons of Chicken Better Than Bouillon)

1 cup of water

2 tbsp (¼ stick) of salted butter

1 tbsp of grated Parmesan cheese

8 to 16 oz (1 to 2 8 oz bags) of shredded sharp Cheddar cheese or any kind of cheese you like that melts easily. (You can also use an 8 to 16 oz block of cheese and grate it yourself for a more premium experience, but pre-shredded in the bag is fine too! Start with 8 oz and then, once blended in, you can choose to add more if you want it SUPER cheesy)

2-4 oz (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 oz 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) 2 to 4 oz (¼ to ½ 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 oz 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 tsp of yellow 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 tsp of hot sauce

Directions at pressureluckcooking.com

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