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Instant Pot Mac and Cheese

Author: Catherine's Plates

Ingredients

  • 2 1/2 cups uncooked elbow pasta
  • 1 cup chicken broth
  • 2 cups water
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 3 TBS cubed butter
  • 2 cups shredded cheddar cheese
  • 1/3 cup milk
  • 1/3 cup heavy cream

Instructions

  • Place uncooked pasta, broth, water, salt, pepper, paprika, garlic powder, and butter. Mix well.
  • Place lid onto instant pot, set to sealing, cook on manual, high pressure for 4 minutes. Do a quick release.
  • Remove lid and add milk, heavy cream, and shredded cheese. Mix well until creamy and it thickens.