#macandcheese #macandcheeserecipe #instantpotrecipes

Remember you may cut this recipe in half for smaller families.

4 cups water
4 Tablespoons butter
1 teaspoon salt
2 Tablespoons prepared yellow mustard (or 2 teaspoons powdered mustard such as Colman's)
1 LB elbow macaroni (4 cups)
2 cups shredded cheese: sharp cheddar, white cheddar, Colby jack, Monterey jack, Pepper jack. etc. Use your favorite! I do recommend shredding the cheese yourself for a better melt and creamier texture
1 cup of heavy cream (or 1/2 & 1/2, whole milk, evaporated milk)
4 oz cream cheese (optional)

In the Instant Pot place the water, butter, salt, mustard and macaroni. Do not stir, it is OK to lightly push the macaroni evenly as to be sure macaroni is covered with the water. Place the lid on, be sure to set lid to seal and set to pressure cook for 4 minutes. Allow for a natural release, this only takes about 15 minutes. When done remove lid and add in the cream/milk, cheese and cream cheese. Give a good stir to melt and mix in the cheese.If your Instant pot has the Air fry lid and setting then to really make this even better, simply sprinkle shredded cheese over the top, switch to the air fry lid. Set for 5-7 minutes at 375 degrees. You can check after about 5 minutes. Enjoy!
Make this into a one pot meal by adding in:
1 Lb ground beef
1-2 cups diced or shredded cooked chicken (even better add diced FRIED chicken!
1-2 cups of diced cooked ham
1-2 cups shredded pulled pork
crumbled bacon
hot dog wieners
steamed shrimp or even lobster
steamed veggies: broccoli, carrots, cauliflower, etc.
sliced or diced jalapeños
Louisiana Hot Sauce
Cajun seasoning
You get the idea! Make it yours!