Ingredients
Method
- Begin by placing the uncooked elbow macaroni, chicken broth, butter, hot pepper sauce, garlic powder, salt, and pepper into the Instant Pot. Secure the lid, ensuring it’s set to the sealing position. Cook on the manual setting at high pressure for 5 minutes. Once done, quickly release the pressure.
- Carefully remove the lid and stir in the milk. Gradually add the shredded cheeses in 3-4 portions, mixing well after each addition until you achieve a smooth, creamy consistency. Taste and adjust the seasoning if needed.
Notes
Measuring Tip: This recipe uses a 16-ounce box of dried elbow macaroni, which is equivalent to 4 cups when measured dry or 453 grams. If you're using a large bag, measure accordingly.
Cheese Tip: Mozzarella tends to have a stringy texture. If you prefer a smoother consistency, consider substituting it with another cheese or using all cheddar. Remember to add the cheese gradually in 3-4 handfuls, stirring well after each addition to ensure a smooth blend.
Cheese Selection: The cheeses listed in this recipe offer the best flavor combination I've found, but feel free to customize with your family's favorite cheeses.
Milk Tip: Start with 1/2 cup of milk and gradually add more, up to 1 cup, if you need to thin the sauce to your desired consistency.