Ingredients
– 16 ounces dried elbow macaroni (equal to 4 cups dry measure or 453 grams)
– 4 cups low-sodium chicken broth
– 2 tablespoons butter
– 1 teaspoon hot sauce
– 1 teaspoon garlic powder
– 1/2 teaspoon pepper
– 1/2 teaspoon salt
– 2 cups sharp cheddar cheese
– 1 cup mozzarella cheese
– 1/2 cup milk (use 2% or whole milk, start with 1/2 cup and add up to 1 cup)
– 1/2 to 1 cup additional cheese for melting in stages
Instructions
1-First Step: Gather all ingredients and measure the pasta, cheese, milk, butter, and seasonings accurately. Prepare any dietary substitutions if needed to match your preferences.
2-Second Step: Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot as specified in the directions.
3-Third Step: Secure the lid, set it to sealing, and cook on manual high pressure for 5 minutes. This is where the magic happens for that perfect texture.
4-Fourth Step: Perform a quick release after cooking to avoid overcooking the pasta.
5-Fifth Step: Open the lid, add the milk, then stir in the cheese in 3 or 4 handfuls until smooth and creamy. Adjust seasoning as needed for the best flavor.
6-Final Step: Taste and tweak with extra seasonings if desired, then serve hot for a comforting meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Use low-sodium chicken broth to control salt levels while enhancing flavor.
🧀 Stir cheese in gradually to prevent clumping and ensure creamy texture.
🥛 Use 2% or whole milk for best richness; avoid canned or evaporated milk for this recipe.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 206
- Sugar: 1 gram
- Sodium: 966 milligrams
- Fat: 17 grams
- Saturated Fat: 10 grams
- Fiber: 1 gram
- Protein: 13 grams
- Cholesterol: 52 milligrams