This recipe is magic in the Instant Pot! Dinner is served in 20 minutes and everyone's bowl will be cheesy, cooked perfectly every time!
INGREDIENTS
16 oz elbow macaroni
3 1/2 c chicken broth
1/4 c salted butter
1 tsp garlic powder
1 tsp salt
8 oz velveeta
2 c cheddar cheese
1 c mozzarella cheese
1/2 c milk
STEP 1
Add the elbow macaroni, broth and/or water, butter, garlic powder and salt to the pot; mix well.
STEP 2
Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting).
STEP 3
Do a quick release when the timer is done. Remove cover and stir. Add the Velveeta, cheddar, mozzarella and milk and stir until creamy.
For a touch of spice (if that’s your thing!), add 1/2 teaspoon cayenne pepper.
RECIPE NOTE
For a touch of sweetness, replace the Mozzarella cheese AND regular milk with a 12-ounce can of evaporated milk.
RECIPE NOTE
Add cooked ham or bacon pieces for added flavor and when serving as a main dish.