Instant Pot Macaroni and Cheese

Ingredients

• 16 ounces regular or GF elbow pasta noodles*
• 4 cups chicken stock or broth
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 2 cups shredded sharp white cheddar
• 1 cup shredded gouda
• 1/2 cup shredded parmesan
• 1/2-1 cup whole milk

Instructions

1. 1

   Add the elbow macaroni, chicken stock, butter, garlic powder, salt, and pepper to the inner pot of your Instant Pot pressure cooker.

2. 2

   Press the manual button and adjust the timer to 5 minutes.

3. 3

   When the cooking time is complete, do a quick release of the pressure.

4. 4

   Remove the lid, and stir in the cheese, about 1/2 cup at at time, stirring before adding more.

5. 5

   Stir in the milk, starting with 1/2 cup and then adding more if needed to your desired thickness for the sauce. Enjoy!