Ingredients

Ingredient Amount Notes
Uncooked elbow macaroni 16 oz
Chicken broth 4 cups
Butter 2 tbsp
Hot pepper sauce 1 tsp
Garlic powder 1 tsp
Pepper ½ tsp
Salt ½ tsp
Shredded cheddar cheese 2 cups
Shredded mozzarella cheese 1 cup
Shredded Parmesan cheese ½ cup
Milk ½–1 cup

Cooking Principles

  • Add cheese in handfuls: Stir in the cheese 3–4 handfuls at a time for a smooth, lump-free sauce.
  • Milk adjusts consistency: Start with ½ cup milk and add more to reach your desired creaminess.
Instant Pot
Pasta
5 min
Prep Time
5 min
Cook Time
8 servings
Yield

Cooking Steps

  1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
  2. Place the lid on the pot and set to sealing. Cook on Manual function, High Pressure for 5 minutes. Then do a quick release.
  3. Add the milk, then the cheese to the pot in 3–4 handfuls, stirring in between each addition until smooth and creamy. Season to taste.