A new fan favorite, this recipe comes together so easily to feed a huge crowd. My coworkers now request I make it or 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 Tsp. yellow mustard
- 1/8 Tsp. 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
- Combine the macaroni, broth and butter in the Instant Pot. Pressure cook on High for 6 minutes.
- When the time is up, carefully quick release the pressure.
- Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper (if using).
- Cover and let sit for 5 minutes to thicken, then stir again and serve.
- 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.
