Instant Pot Mac and Cheese

This is the second recipe I tried of mac and cheese.  I loved it much better than the first. It was easy too. I used evaporated milk at the end even though she recommended not. https://thesaltymarshmallow.com/instant-pot-mac-and-cheese/

Ingredients

• 16 Ounces Uncooked Elbow Macaroni
• 4 Cups Chicken Broth
• 2 Tablespoons Butter
• 1 Teaspoon Hot Pepper Sauce
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Salt
• 2 Cups Shredded Cheddar Cheese
• 1 Cup Shredded Mozzarella Cheese
• 1/2 Cup Shredded Parmesan Cheese
• 1/2 -1 Cup Milk

Instructions

1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. 
2. Place the lid on the pot and set to sealing.  Cook on manual function, high pressure for 5 minutes.  Then, do a quick release.
3. Stir in the cheeses and milk until smooth.  Season as necessary to taste.

Recipe Notes

NOTE:  The cheeses listed in the recipe have produced the best flavor that I have found.  Feel free to use your family's favorite cheese combination.

NOTE:  For the milk, start with 1/2 cup and add up to one cup if you find it needs to be thinned out a little bit more.