Mac and Cheese
Make this recipe!
WHY MAKE THIS RECIPE?
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!
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
Add the elbow macaroni, broth and/or water, butter, garlic powder and salt to the pot; mix well.
Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting).
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.
For a touch of sweetness, replace the Mozzarella cheese AND regular milk with a 12-ounce can of evaporated milk.
Add cooked ham or bacon pieces for added flavor and when serving as a main dish.
What to you serve WITH mac and cheese, you ask?!
Learn how to reheat those mac and cheese leftovers!
Ways to reheat
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