Instant Pot macaroni and cheese recipe for creamy comfort

Ingredients for Instant pot macaroni and cheese

• 450 g elbow macaroni

• 960 ml reduced-salt chicken stock or vegetable stock

• 45 g unsalted butter, softened

• 340 g shredded sharp Cheddar cheese, tightly packed

• 60 g shredded Parmesan cheese

• 120 ml soured cream

• 7.5 ml prepared yellow mustard

• 0.5 g cayenne pepper

How to make Instant pot macaroni and cheese

1. Combine the macaroni, stock, and butter in the Instant Pot. \

2. Secure the lid and set the Pressure Release to Sealing. \

3. Select the Manual setting and set the cooking time for 6 minutes at high pressure. \

4. Perform a quick release by moving the Pressure Release to Venting. \

5. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. \

6. Let the mixture sit for 5 minutes to thicken, then stir again and serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.