Instant Pot Mac & Cheese

pressureluckcooking.com

Candace A

2 ½ cups of Macaroni (I like to use 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 tablespoons (¼ stick) of salted butter

1 tablespoon of grated Parmesan cheese

8 to 16 oz (1 to 2 8oz 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 8oz 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 (Start with 2oz and then, once blended in, you can choose to add more if you want it SUPER thick OR go with my spin on it and use a 5.2 oz package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (SECRET INGREDIENT! 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 (Start with 2oz and then, once blended in, you can choose to add more if you want it SUPER thick OR go with my spin on it and use a 5.2 oz package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (SECRET INGREDIENT! 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 of yellow mustard (you don’t 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 of hot sauce

Directions at pressureluckcooking.com

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