Name: Macaroni and Cheese
Prep time: 5 min
Cook time: 6 min
Yield: 8 servings
Cuisine: Modern
Ingredients: 1 pound elbow macaroni; 4 cups chicken broth (or vegetable broth, low sodium); 3 tablespoons unsalted butter; 12 ounces sharp Cheddar cheese (shredded, 3 cups tightly packed); 1/2 cup Parmesan cheese (shredded, about 2 ounces); 1/2 cup sour cream; 1 1/2 teaspoons yellow mustard; 1/8 teaspoon cayenne pepper

Macaroni and Cheese

By :Coco Morante

This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.

Course

Side Dish

Cuisine

Modern

Difficulty

Easy

Browse Category

Rice & Pastas

Duration

less than 15 min

Cooking Technique

Pressure Cook

Main Ingredient

Cheese, Chicken Broth, Pasta

Prep Time

5 minutes

Cook Time

6 minutes

Servings

8 servings

Ingredients

1 pound elbow macaroni
4 cups chicken broth or vegetable broth, low sodium
3 tablespoons unsalted butter
12 ounces sharp Cheddar cheese shredded, 3 cups tightly packed
1/2 cup Parmesan cheese shredded, about 2 ounces
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
1/8 teaspoon cayenne pepper

Course

Side Dish

Cuisine

Modern

Difficulty

Easy

Browse Category

Rice & Pastas

Duration

less than 15 min

Cooking Technique

Pressure Cook

Main Ingredient

Cheese, Chicken Broth, Pasta

Prep Time

5 minutes

Cook Time

6 minutes

Servings

8 servings

Ingredients

1 pound elbow macaroni
4 cups chicken broth or vegetable broth, low sodium
3 tablespoons unsalted butter
12 ounces sharp Cheddar cheese shredded, 3 cups tightly packed
1/2 cup Parmesan cheese shredded, about 2 ounces
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
1/8 teaspoon cayenne pepper

Instructions

Combine the macaroni, broth, and butter in the Instant Pot.
Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure. Perform a quick release by moving the Steam Release to Venting.
Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.

Recipe Notes

Optional:

If you like, finish the macaroni and cheese under the broiler for a crispy topping.
Transfer to a 3-quart flameproof baking dish, sprinkle evenly with 1 cup panko bread crumbs, and then broil for just a few minutes, until the bread crumbs are golden brown.

http://www.leftyspoon.com/

Coco Morante

I started blogging in 2011, when my college friends kept asking me for my recipes. These days, I’m freelancing in food writing and recipe development, and living on the Peninsula with my husband and our beagle. I cook for health as well as for flavor, so you’ll find dishes here that are paleo, vegan, and everything in between. I’m not a vegetarian but I do love vegetables, and my pantry consists of mostly whole foods. My palette of ingredients includes fruits and vegetables, sustainably raised animal proteins, nuts and seeds, grains, legumes and natural sweeteners in moderation, as well as the occasional serving of dairy. Nothing is verboten, but things tend to skew healthy around here. What can I say? I’ve lived in Northern California all my life. Kale juice runs in my veins.