Description
Experience creamy, restaurant-quality comfort food made right in your Instant Pot. By cooking the pasta directly in vegetable broth, the starches create a perfectly stable, velvety sauce that coats every noodle. This recipe features a blend of sharp cheddar and mozzarella for the ideal flavor and stretch, coming together in under twenty minutes for the perfect hassle-free weeknight dinner.
Ingredients
1 lb elbow macaroni
4 cups vegetable broth
4 tbsp unsalted butter
3 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
12 oz evaporated milk
1 tsp dry mustard
Instructions
Combine dry macaroni and vegetable broth in the Instant Pot liner.
Secure the lid and set the valve to sealing.
Cook on high pressure for 5 minutes.
Perform a quick release of the steam manually once the timer ends.
Stir the butter, evaporated milk, and dry mustard into the hot cooked pasta.
Add the shredded cheeses one cup at a time while stirring constantly.
Continue stirring until the sauce reaches a uniform and creamy consistency.
Serve immediately while the cheese remains at peak melt temperature.
Notes
Always shred your own cheese from a block rather than using pre-shredded bagged cheese to ensure the smoothest sauce consistency. If the sauce is too thick, add a small splash of extra milk to reach your desired texture.
- Prep Time: 5
- Cook Time: 5
- Category: Baking
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg