Ingredients
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16 oz (450g) Elbow macaroni
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4 cups (950ml) Water or chicken broth
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2 cups (475ml) Whole milk
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4 tablespoons (60g) Unsalted butter
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1 teaspoon Salt
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1/2 teaspoon (optional) Garlic powder
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1/2 teaspoon (optional) Mustard powder
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3 cups (300g) (cheddar works well, but you can mix different types for more flavor) Shredded cheese
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1/2 cup (120ml) (optional, for extra creaminess) Heavy cream
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Salt and pepper to taste
Directions
- Place the macaroni, water or broth, butter, salt, garlic powder, and mustard powder (if using) in the Instant Pot.
- Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- Once the cooking time is complete, do a quick pressure release by carefully turning the valve to venting.
- Once the pressure has released and the float valve drops, carefully open the lid.
- Stir in the milk, shredded cheese, and heavy cream (if using) until the cheese is melted and the sauce is smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra cheese if desired.
