This is the perfect weeknight lunch or dinner for the kids, or a quick and easy side dish that you can make in your Instant Pot. The key to making this dish is adding as much cheese as you wish.
Total Time: 15 Minutes (Prep - 7 Minutes / Cook - 8 Minutes)
Servings: 8
Ingredients
1 lb uncooked elbow macaroni
4 cups water
4 tablespoons salted butter, cut into small pieces
3/4 teaspoon salt (or garlic salt)
1/2 teaspoon dried mustard powder (optional - see tips below)
3 cups shredded cheese
1 1/4 cup whole milk
Instructions
Add the elbow macaroni, water, butter salt and mustard powder to the instant pot. Stir to combine, cover, make sure the instant pot vent is sealed.
Set the Instant Pot to manual/high pressure for 4 minutes.
Once the timer goes off, allow the pressure to release naturally for 4 minutes. If you do a manual pressure release immediately, just know that some of the hot liquid may sputter out from the vent.
With the Instant Pot on the "keep" warm setting, stir in the shredded cheese and milk.
Continue stirring until all the cheese is completely melted. Taste and adjust salt and pepper as desired and serve warm.
Tips
* The mustard powder is optional; I personally don't like the flavor in my dish, but it does add a slightly spicy kick.
* For more flavor, instead of 4 cups of water, use 2 cups of water and 2 cups of chicken stock/broth.
* You can add the cheese before you cook the pasta, but be aware that the dish will come out more gummy and rubbery.
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