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.

　　

Ingredients

8 servings

　　1 pound elbow macaroni

　　4 cups low-sodium chicken broth or vegetable broth

　　3 tablespoons unsalted butter

　　12 ounces shredded sharp Cheddar cheese (3 cups tightly packed)

　　1/2 cup shredded Parmesan cheese (about 2 ounces)

　　1/2 cup sour cream

　　11/2 teaspoons prepared yellow mustard

　　1/8 teaspoon cayenne pepper

　　

Step 1

Combine the macaroni, broth, and butter in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.

　　

Step 2

Perform a quick release by moving the Pressure 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.

　　To Get a Crispy Top

　　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.

　　From The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker © 2017 by Coco Morante. Reprinted with permission from Ten Speed Press.Buy the full book from Amazon.