Ingredients
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1 package gluten free elbow macaroni, 12 oz. (Barilla brand is my favorite)
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4 tablespoons butter
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3 1/2 cups chicken broth, or water
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1 teaspoon mustard (prepared, not dry mustard powder)
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 can evaporated milk, 12 oz.
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2 cups sharp cheddar cheese, shredded
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1/2 cup parmesan cheese, grated
Instructions
- In an Instant Pot, add chicken broth (or water), macaroni, butter, mustard, salt, and pepper. Stir together.
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Secure the lid. Choose Manual setting, and high pressure for 4 minutes. Make sure the pressure valve is flipped to “sealing” and not “venting”.
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Once the cooking time is complete and the Instant Pot beeps, flip the pressure valve to “venting” and do the quick release - which means to tip the valve with your finger until you see and hear the steam rushing out. When the steam stops and the pressure gauge drops, you can open the lid.
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Stir the macaroni. Add the evaporated milk, parmesan, and sharp cheddar cheese. Stir until the cheese melts and the sauce is creamy. Add any extra salt and pepper if desired.
- Prep Time: 5 minutes before, 5 minutes after cooking
- Cook Time: 4 minutes
- Method: Instant Pot