Enjoy yummy Instant Pot Macaroni and Cheese, with a creamy sauce of sharp white cheddar cheese, American cheese, butter, milk and seasoning.
- 2¼ cups low sodium chicken broth can substitute water
- 16 ounces elbow macaroni uncooked
- 2 TBSP. butter
- ¾ cup low-fat milk
- 1 TBSP. Tabasco sauce or other hot sauce
- 1½ tsp. yellow mustard
- 8 ounces American cheese (or Velveeta) cut in small pieces
- 8 ounces white sharp cheddar cheese grated
- salt and black pepper, to taste
- 1 tsp. butter + more milk (if desired) for creaminess
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Place macaroni, chicken broth (or water) and 2 Tbsp. butter in the Instant Pot. Stir, then press pasta down as much as possible into liquid. Lock lid; set pressure release valve to SEALING. Press MANUAL button (high pressure) and set timer for 4 minutes. It takes about 5-10 minutes to reach full pressure (pressure gauge button will pop up) and then cooking program will begin. When done cooking, perform a quick release of steam by turning pressure release valve to VENTING. When all steam (and pressure) is fully released, pressure gauge button should drop back down, indicating it's safe to open the lid.
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Press CANCEL button, open lid then press the SAUTÉ button. Add milk, Tabasco and mustard to the cooked noodles. Stir well, to combine, so noodles don't stick to the bottom while heating.
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Add American cheese; stir to combine, then add sharp white cheddar. Continue heating, stirring constantly until all cheese is melted and incorporated.
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Mac and cheese should be hot, tender, and the sauce should be creamy. Stir in remaining 1 tsp. butter. Sauce thickens as the cheese melts, so if you want the sauce creamier, add more milk until it reaches the consistency you prefer. Take a bite, season with salt and pepper, to taste. Continue to heat and stir until pasta is fully heated through. Serve hot and enjoy!