We have always liked Mac n cheese like so many other people but the boxed Mac n cheese isn’t always the healthiest. So while we buy Annie’s occasionally we prefer to make homemade .ac n cheese far more often
This recipe is for thr instant pot, thoughnim sure it can be adapted to fit a sauce pan for cooking.
This recipe uses 2c of cheese, and it’s so very creamy and smooth when adding in the sour cream.
Macaroni and Cheese
Ingredients
- 1lb elbow macaroni, or favorite pasta
- 4c chicken broth
- 3Tbsp unsalted butter
- 12oz shredded cheddar cheese-3c tightly packed
- 1/2c sour cream
- 1 1/2tsp mustard
- 1/8 tsp cayanne pepper
1.Add macaroni, butter and broth to the instant pot. You need just enough broth to barely cover the noodles. Too much and the noodles will break, and too little the noodles won’t cook.
2.seal the lid and set the pot to pressure cook, 6minutes, at high pressure. While that is cooking, go ahead and gather the rest of your ingredients to quickly add to the pasta when done.
3. Release the pressure and open the lid. Add in the sourcream, cheese, pepper and mustard. GIve that a good stir then taste the pasta to see if you need to add more of one increment to meet your taste.
4. Let sit for 5min to thicken.
