Pot Mac and Cheese is a true American staple.

With the summer season in full swing, I wanted to share one of my favorite recipes for the classic dish.  It’s made in a 6qt Instapot Ultra, however, any Instant Pot would work.  It’ll be a perfect side for any BBQ or outdoor party.

Here are the ingredients:

  • 1 lb elbow macaroni
  • 3 tbsp salted butter
  • 1 yellow onion, diced
  • 4 cups chicken broth
  • ½ cup half-and-half
  • 2 tsp Dijon mustard
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ⅔ cup shredded parmesan cheese
  • .5 tsp ground pepper

Follow these ingredients to make 8 servings:

  1. Use your Instant Pot to melt the button using the saute mode.  Add in the onions and cook for 10 minutes or until brown.  If you like your onions caramelized, cook on a low setting for 20 minutes and stir regularly.  Toss in the elbow macaroni along with the chicken broth.
  2. Secure the lid and move the Pressure Release valve to Seal.  Cancel the saute program and select the pressure cook setting to cook for 6 minutes.  Just remember that the Instant Pot can take up to 10 minutes to reach pressure before the pressure cooker program will start.
  3. One of the programs is completed, move the Pressure Release to Vent.  Open the lid and add in the three kinds of cheese while stirring the pasta.
  4. Let the Pasta stand for 5 minutes to thicken, then serve away!