Instant Pot Mac and Cheese

Instant pot mac and cheese is quick to throw together and is ready in just 15 minutes! We've also included 3 flavor variations for some fun twists on a classic family favorite comfort food!
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PRINTABLE RECIPE: https://thestayathomechef.com/instant-pot-mac-and-cheese/



Ingredients


16 ounces elbow noodles (about 4 cups)
4 cups chicken broth
2 tablespoons mustard (stone ground mustard preferred)
1 teaspoon black pepper
3 cups shredded sharp cheddar cheese
cup heavy cream or half and half


Instructions

1 Add pasta, chicken broth, mustard, and black pepper to the bowl of an electric pressure cooker/Instant Pot. Stir until mustard is dissolved in the broth.

2 Place lid on and make sure it is sealed and the pressure release valve is closed. Cook on manual setting "high pressure" for 5 minutes.

3 After 5 minutes, turn the pressure release valve to the venting position for a quick release. Allow the steam to release fully until lid can be easily removed.

4 Remove lid and add in the 3 cups of shredded cheese and 1/2 cup of either heavy cream or half and half. For a richer mac and cheese, use heavy cream.

5 Stir the cheeses, cream, and pasta until all the cheese has melted and it is creamy. If you feel that it is a little thicker than you would like, add in an extra 1/4 cup of cream.


FLAVOR VARIATIONS:

Chipotle Mac and Cheese - Add 3 tablespoons of canned chipotle peppers in adobo sauce to a blender and blend until smooth. Add them into the mix before cooking. Increase the amount of chipotle peppers for more heat.

Buffalo Mac and Cheese - Add in 1/2 cup of buffalo sauce and 1 teaspoon ofgarlic powder to the mixture before cooking.

Green Chile Mac and Cheese -Add in a 16 ounce jar of green chile salsa to the mixture before cooking and omit the added milk at the end. Stir in pepper jack cheese instead of cheddar.




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