Creamy Pressure Cooker Macaroni and Cheese
Description
From the Instant Pot® to the dinner table, this creamy macaroni and cheese is ready in 30 minutes, loaded with 3 types of cheese and a hint of mustard.
Ingredients
•
4 cups water
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1 (16 ounce) package elbow macaroni
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3 tablespoons butter, softened
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2 teaspoons dry mustard powder
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1 1/2 teaspoons hot sauce (such as Frank's® RedHot®)
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1 teaspoon salt, or more to taste
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12 ounces American cheese, cubed
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1 (6 ounce) package processed cheese (such as Velveeta®), cubed
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1/4 cup grated Parmesan cheese
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1/2 cup heavy whipping cream, or more to taste
Directions
1
Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.