November 27, 2024
Ingredients:
1 – Lb. elbow macaroni, corkscrew, or other short pasta
4 – Cups low sodium vegetable broth/stock
3 – Tbls. unsalted butter
3 – Cups sharp cheddar cheese, shredded
½ – Cup parmesan cheese, shredded
½ – Cup sour cream
½ – Cup/package cream cheese (4 ounces)
1 ½ – Tsp. yellow mustard
1/8 – Tsp. cayenne Pepper (optional)
Salt & Pepper to taste
Directions:
Combine the macaroni, broth and butter in the Instant Pot. Pressure cook on High for 6 minutes. When the time is up, carefully quick release the pressure. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper (if using). Let site for 5 minutes to thicken, then stir again and serve.
Notes:
Optional – take 2-4 servings and place in an oven safe dish. Sprinkle bread crumbs and toast in a preheated 425 degree oven.
Source:
Adapted from recipe found in Instant Pot app
Cheddar, Gouda, Instant Pot, Mac and Cheese, Side Dish,