We love mac and cheese in our house. My six year old asks for it so often that I look for ways to change it up. So Many recipes I have found for InstaPot mac and cheese used evaporated milk. While I don't hate it, I don't exactly love it either. I started playing around with milk (whole is what I use, but I'm sure you could use your preferred type). This recipe is so easy and so fast that it makes the perfect weeknight dinner for a busy family.
Combine the pasta, broth, butter, hot sauce, and seasoning in the pressure cooker. I choose to use broth because I feel like it adds more flavor than just using plain water. I also suggested the chicken or vegetable because sometimes we like to add broccoli to our mac and cheese. When I am adding that I go with the vegetable so if you are adding more, try to pair it up with your liquid of choice.
This step is going to depend on the type of cooker you have. For the Power Pressure Cooker XL, you will use the rice/risotto option for 6 minutes. InstaPot people and other brand users, I have no idea. Sorry. Cook it for the 6 minutes and manual release the steam.
Give it a quick stir because why not. Add your cheeses and milk. I highly suggest starting with 1/2 cup of milk and working your way up to a cup. I don't like runny mac and cheese and am usually golden after adding 3/4 cup.
Mix it all up until its nice and smooth.