Instant Pot Mac And Cheese

3.5 cups low sodium chicken broth ((water is fine))

375 grams whole grain macaroni (dry (3 cups))

1 teaspoon canola oil or butter

¾ teaspoon salt

¼ teaspoon pepper

1 cup 2% milk ((or evaporated milk or cream for richer flavor))

170 grams Bothwell cheddar cheese ((about 2 ½ cups shredded - up to 4 cups!))

Hot sauce or dry mustard, optional

Add broth, macaroni, oil, salt and pepper to the Instant Pot and stir.
Put the lid on, turn valve to sealing, and press Manual, high pressure, and select a cook time of 2 minutes. The pressure will build for roughly 7-8 minutes and then start counting down.
When the cook time is over, turn the Instant Pot off and do a controlled quick release, watching for any foaming. If the steam is clear, quick release any remaining pressure (do not do a natural pressure release!).
Turn the Instant Pot to saute, and using the adjust button, select less heat (optional -- the heat of the pasta should melt the cheese if you leave it off)
Add the milk and cheese and stir until just combined. If it's too thick, add a splash more milk. Too thin, add a bit more cheese. Note that it will thicken as it sits.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m