Mac and Cheese

One of my favourite “dump it all in and DONE” homey comfort food.


PREP TIME: ~5mins
COOK TIME: ~5mins

Steps Ingredients Imp. Metric Notes No-Leftover
:bowl_with_spoon: Elbow Macaroni (uncooked) 16 oz 4 Cups :white_check_mark:
:bowl_with_spoon: Chicken Broth (minced) 4 Cups :white_check_mark:
:bowl_with_spoon: Butter 2 Tbsp :white_check_mark:
:bowl_with_spoon: Garlic Powder 1 tsp :white_check_mark:
:bowl_with_spoon: Salt 1/2 tsp :white_check_mark:
:bowl_with_spoon: Pepper 1/2 tsp :white_check_mark:
:bowl_with_spoon: Salt 2 tsp :white_check_mark:
:spoon: Cheddar Cheese (shredded) 2 Cups :white_check_mark:
:spoon: Mozzarella Cheese (shredded) 1 Cup :white_check_mark:
:spoon: Parmesan Cheese (shredded) 1/2 Cup
:spoon: Milk 1/2 - 1 Cup


  1. Put all the :bowl_with_spoon: ingredients into Instant Pot. Stir well.

  2. Manual Pressure: 5 mins High
    Natural Release: 0 mins

  3. Stir in Milk then the Cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.