Duration:
Ingredients
- 16 Ounces Uncooked Elbow Macaroni
- 4 Cups Chicken Broth
- 2 Tablespoons Butter
- 1 Teaspoon Hot Pepper Sauce
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Salt
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Shredded Mozzarella Cheese
- 1/2 Cup Shredded Parmesan Cheese
- 1/2 –1 Cup Milk
Instructions
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Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
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Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
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Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.
Notes
NOTE ABOUT MEASURING: This recipe calls for one, 16 ounce box of dried elbow macaroni. If you are measuring from a large bag, this is equal to 4 cups dry measure. The 16 ounces is also equal to 453 grams.
NOTE: Some people say that they find this “stringy” Mozzarella is a stringy cheese, if you don’t like that texture, use a different cheese, or all cheddar. Also, keep in mind that you MUST add the cheese in 3-4 handfuls, stirring between each addition, don’t add all of the cheese at once.
NOTE: The cheeses listed in the recipe have produced the best flavor that I have found. Feel free to use your family’s favorite cheese combination.
NOTE: For the milk, start with ½ cup and add up to one cup if you find it needs to be thinned out a little bit more.
