INSTANT POT MAC & CHEESE
Finally got an Instant Pot. After much I-don't-need-one-itis I succumbed to the pressure (see what I did there??!!...anywaaaaaaay...) and did the deed. It's nice and I do like it. And for making pasta - it's fast and I LOVE that.
This recipe is a mix between this one, and because I adore a baked version, Paula Deen's with some of my extras added in. What I love about this is that the chicken broth you cook the pasta in adds so much flavor that I didn't know was missing! You don't "taste" it - as in "WOW this tastes like chicken broth" but it gives such a rounded, flavorful loveliness, I will always do it this way, from now on.
Comfort food is always welcome...make it a little faster and you've got the best of both worlds.
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4 cups (32oz container) chicken broth (OR vegetable broth)
4 tablespoons butter, in chunks
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1 teaspoon sugar
.
4 cups shredded cheddar cheese (or cheese combo)
2 cup milk or evaporated milk
1 cup sour cream
1 teaspoon sugar
1/2 teaspoon salt
3 eggs
More cheese to sprinkle, optional
Place macaroni, broth, butter, garlic powder, cayenne, salt, black pepper, nutmeg, and sugar in the Instant Pot. Turn on high pressure for 5 minutes. Release QUICKLY. Do not drain.
Immediately stir in cheese, milk, sour cream, salt, and eggs. Spread in a greased long baking dish and bake at 350 degrees for about 1 hour or until bubbly. Sprinkle extra cheese and bake until melted and golden.
