Instant Pot Mac and Cheese

Ingredients:

16 ounces elbow macaroni

4 cups chicken broth

4 Tablespoons butter

½ teaspoon salt

1/2 tsp pepper

1 cup half and half

2 cups sharp cheddar cheese, shredded

½ cup shredded Mozzarella cheese

½ cup shredded Parmesan cheese

½ teaspoon garlic salt

½ teaspoon dry mustard

Instructions:

Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is completely covered by liquid.

Cut butter into small pieces and place on top of pasta. Add salt.

Cook on MANUAL button for 4 minutes.

When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. 

Add half and half, cheddar cheese, mozzarella cheese, and Parmesan cheese. Add in seasonings and mix together until the cheese is all smooth and melted.