Macaroni and Cheese
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This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.
Votes: 176
Rating: 4.37
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Chicken Broth, Pasta
Prep Time 5 minutes
Cook Time 6 minutes
Servings
8 servings
Ingredients
  • 1 pound elbow macaroni
  • 4 cups chicken broth or vegetable broth, low sodium
  • 3 tablespoons unsalted butter
  • 12 ounces sharp Cheddar cheese shredded, 3 cups tightly packed
  • 1/2 cup Parmesan cheese shredded, about 2 ounces
  • 1/2 cup sour cream
  • 1 1/2 teaspoons yellow mustard
  • 1/8 teaspoon cayenne pepper
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Chicken Broth, Pasta
Prep Time 5 minutes
Cook Time 6 minutes
Servings
8 servings
Ingredients
  • 1 pound elbow macaroni
  • 4 cups chicken broth or vegetable broth, low sodium
  • 3 tablespoons unsalted butter
  • 12 ounces sharp Cheddar cheese shredded, 3 cups tightly packed
  • 1/2 cup Parmesan cheese shredded, about 2 ounces
  • 1/2 cup sour cream
  • 1 1/2 teaspoons yellow mustard
  • 1/8 teaspoon cayenne pepper
Votes: 176
Rating: 4.37
Rate this recipe!
Instructions
  1. Combine the macaroni, broth, and butter in the Instant Pot.
  2. Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.  Perform a quick release by moving the Steam Release to Venting.
  3. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve. 
Recipe Notes

Optional:

  1. If you like, finish the macaroni and cheese under the broiler for a crispy topping.
  2. Transfer to a 3-quart flameproof baking dish, sprinkle evenly with 1 cup panko bread crumbs, and then broil for just a few minutes, until the bread crumbs are golden brown.