Instant Pot Mac & Cheese

 INGREDIENTS

• 1 (16 ounce) package elbow macaroni
• 4 cups chicken broth (or water or water and chicken base)
• 4 Tablespoons butter
• 1/2 teaspoon salt
• 1 cup whipping cream
• 2 cups sharp cheddar cheese
• 1/2 cup mozzarella cheese
• 1/2 cup Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon parsley
• 1/2 teaspoon dry mustard

INSTRUCTIONS

1. Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.
2. Cut butter into small pieces and place on top of pasta. Add salt.
3. Place lid on top of Instant Pot and secure in place.
4. Move vent to SEALING position.
5. Press MANUAL button and set timer for 4 minutes (I like the noodles better if you cook it for 5 minutes).
6. When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. (Some foam might come out of the vent, just use a paper towel to quickly wipe it off)
7. Remove lid and add whipping cream, cheddar cheese, mozzarella cheese, and Parmesan cheese. Add in seasonings and mix together until the cheese is all smooth and melted.
8. Serve warm.

NOTES

Just be sure your noodles are covered in the broth before you cook it!

This is from Six Sisters Stuff https://www.sixsistersstuff.com/recipe/instant-pot-mac-and-cheese/

It's easy and reasonably quick and to make with your own add-ins.  You can set it to cook while you grate the cheese.  After step 7 you can stir in a lot of other delicious things--steamed broccoli and/or cauliflower, bacon bits or chopped ham, or cut up hot dogs/brats.  If you use milk in place of whipping cream you may want to thicken it with flour or corn starch before you add it because it won't be as thick without cream.