Instant Pot Mac and Cheese

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 23 minutes

Ingrédients

10 ½ oz condensed chicken broth

4 1/2 cups heavy cream (around 35% M.F.)

4 cups macaroni noodles, uncooked

1/2 cup butter

2 cups Gouda cheese, shredded

1 cup Mozzarella cheese, shredded

1 tsp salt

1 tsp pepper

2 tsp onion powder

2 tsp garlic powder

Instructions

Pour chicken broth and heavy cream into Instant Pot.

Add the macaroni noodles to the Instant Pot and stir until all of the noodles are submerged in the liquid.

Put the lid on the Instant Pot and turn the steam release handle to the sealing position.

Set Instant Pot to Pressure Cook High for 3 minutes.

Once Instant Pot is done pressure cooking leave it to do a natural release for 6 minutes.

Then turn the steam release handle to the venting position to finish off with a quick release.

Once the steam release valve is down completely, remove the lid.

Stir well.

Add butter, Gouda, Mozzarella, salt , pepper, onion powder and garlic powder to the pot.

Stir until the butter and cheese are completely melted.

Serve and enjoy!

Nutrition

• Calories: 1090