Ingredients
Mac & Cheese Base
- 4 cups chicken broth
- 1/2 stick of butter (4 tablespoons)
- 1 pound of pasta
- 1 tsp hot sauce
- 1 tbs dijon mustard
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1 tsp salt
- 1/2- 1 cups milk
Cheese blend:
- 2 cup sharp
- 1 cup medium
- 1 cup grated parmesan
- 2-4 oz cream cheese cubed
Instructions
- Turn instant pot to saute mode.
- Place 1/2 stick of butter in pot and melt.
- Next add broth, hot sauce, dijon mustard, garlic powder, salt, pepper and whisk together
- Then add 1 pound of pasta (4 cups dry or 453 grams)
- Don’t stir in the pasta, just tap it down so all the pasta is covered
- Cook on high pressure for 5 minutes
- Then do a quick pressure release (which means you turn the valve so all the pressure/steam releases)
- Stir pasta then add 1/2-1 cup milk (I usually start with a half cup and add more if needed)
- Add cheese in handfuls and stir in between every few handfuls.
- Lastly, stir in cubed cream cheese and let rest until melted, just a minute or two
