Mac & Cheese

I will never, ever, ever purchase boxed mac and cheese again!! After being able to make this super easy recipe within half the time of boxed mac and cheese! I am sold! Investing in a instant pot was the best thing I have ever done, there are so many recipes that make my life so much easier. Working a full time job, cleaning a house, and taking care of two growing children sometimes dinner can be forgotten and in the back of the mind- it happens. But being able to cook a meal in a fraction of the time seriously has saved my life. If you have not invested in an instant pot, you need too!! (links below are affiliate to help keep this blog running) This would be PERFECT on your holiday table this year, I sure know it will make appearance on our table (if this comes to your holiday dinner table, be sure to share it with us on FaceBook).

You Will Need:
1 Box Elbow Noodles
2 Cups (or more) Mild Cheddar Cheese
1/2 Cup Heavy Cream
4 Cups Chicken Broth or Veggie Broth (adds flavor)
2 tbsp Butter
Salt & Pepper, to taste

Add noodles to your instant pot insert

Measure out your broth, season with salt 

And pepper

Add your broth to your instant pot insert and butter to the pot

Pressure the pressure button (or manual depending on your instant pot) be sure your knob is on sealed not venting

Lower time to 4 minutes, once it is done, quick release 

Once done, stir your noodles, add your heavy whipping cream (you make need more or less than the above amount, the more you add the creamer the mac and cheese is)

Now time to add your cheese, stir until it is melted completely, again you can add more or less cheese (or mix different types of cheese)

There you have it, creamy mac and cheese (the ribs, twice baked potatoes were all made in our instant pot too- we gave that instant pot, Glitch, a work out. Yes I made our pot Glitch)