Mac & Cheese

• portions: 4-6
• temps actif: prep 5 min
• temps total: pressure cook 6 minutes

Ingrédients

(1-pound) box celientani, cavatappi, or elbow macaroni

4 cups chicken broth or garlic broth (e.g. Garlic Better Than Bouillon)

4 tablespoons (1/2 stick) salted butter

4 cups (1 pound) shredded sharp Cheddar cheese

1/4 cup grated Parmesan cheese

2-4 ounces cream cheese, cut into chunky cubes

1 (5.2-ounce) package Boursin spread (any flavor), cut into chunky cubes

1 teaspoon Dijon mustard

1 tablespoon hot sauce

A few splashes milk or cream, for additional smoothness

Instructions

1 Place the pasta, broth, and

butter in the Instant Pot. Stir

well.

2 Secure the lid, move the valve

to the sealing position, and

hit Manual or Pressure Cook on

High Pressure for 6 minutes. When

done, perform a quick release.

3 When you remove the lid there will be some liquid in the pot, but

don't worry. Add the Cheddar, Parmesan, cream cheese (if using),

Boursin (if using), mustard (if using), and hot sauce (if using). Stir until it gets creamy, about a minute or two. It may appear a bit runny at first, but let it cool slightly and it will thicken up perfectly. At this point, if you want it ceesier, add in more shredded Cheddar as desired. If you want it creamier, add a few splashes of milk or cream and stir until it’s the consistency you desire.