Instant Pot Mac and Cheese Recipe
Ingredients
- 8 oz (228 g) dry elbow macaroni
- 1 cup low-sodium chicken broth
- 1 cup water
- ½ tsp Dijon mustard
- ¼ tsp garlic powder
- ¾ tsp Kosher salt
- ¼ tsp hot sauce (like Frank's) or sriracha sauce (optional but see Note below)
- 2 tbsp unsalted butter, cut into chunks
- 2 oz (59 g) white or yellow American cheese, chopped or torn into small pieces
- 4 oz (115 g) sharp white Vermont cheddar, shredded
- ¼ cup heavy cream
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