Instant Pot Mac & Cheese

A new fan favorite, this recipe comes together so easily to feed a huge crowd. My coworkers now request it or I send them the recipe. You’ll get most of the salt from the cheese, but adding a little at the end is still far better than any boxed stuff on the store shelf.

Ingredients:

• 1 lb box of elbow macaroni, corkscrew, or other short pasta
• 4 cups low/no sodium vegetable broth/stock
• 3 tablespoons unsalted butter
• 3 cups sharp cheddar cheese, shredded
• 1/2 cup parmesan cheese, shredded
• 1/2 cup sour cream
• 1/2 cup/package cream cheese (4 ounces)
• 1 1/2 teaspoon yellow mustard
• 1/2 cup milk (whole is best)
• 1/8 teaspoon cayenne Pepper (optional)
• Salt & pepper to taste

Optional Toppings:

• Toasted bread crumbs either from a pan or transfer the mac and cheese into an oven safe dish to sprinkle bread crumbs on top and toast.

Directions

1. Combine the macaroni, broth and butter in the Instant Pot. Pressure cook on High for 6 minutes.
2. When the time is up, carefully quick release the pressure.
3. Open the pot and stir in the cheeses, and hand full at a time, sour cream, mustard, milk, and cayenne pepper (if using).
4. Cover and let sit for 5 minutes to thicken, then stir again and serve.
5. If adding breadcrumbs, transfer to an oven safe dish. Cover with 1-2 cups of breadcrumbs and bake in a preheated 425F degrees oven for 10-15 minutes or until golden brown.

Salt Swaps:

• Unsalted butter is always best when making any dish. You can always add salt, but it’s very difficult to remove.
• Choose an unsalted or reduced sodium vegetable stock. You can also use homemade chicken or vegetable stock, which will definitely add flavor and depth.