Ingredients
Scale
- 1 lb elbow macaroni
- 4 cups chicken or vegetable broth
- 1 cup milk (whole or evaporated)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper (to taste)
Instructions
- Add Ingredients to the Pot: In the Instant Pot, combine the elbow macaroni and broth. Seal the lid and set the valve to “Sealing.”
- Cook: Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 4 minutes.
- Release Pressure: Once cooking is complete, carefully perform a quick release by turning the valve to “Venting.”
- Stir in Cheese and Milk: Open the lid and stir in the milk, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until creamy and smooth.
- Serve: Enjoy immediately, garnished with extra cheese or herbs if desired!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 52g
- Protein: 18g