Ingredients
– 4 cups elbow macaroni
– 4 cups water
– 1 teaspoon salt
– 1 tablespoon butter
– 2 cups shredded cheese
– 1 cup milk
– 1 teaspoon mustard powder
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– Pepper to taste
Method
1. Pour the water into the Instant Pot and add the salt. Stir in the elbow macaroni.
2. Close the lid tightly and set the valve to sealing. Cook on high pressure for 5 minutes.
3. When the time is up, perform a quick release of the pressure by turning the valve to venting.
4. Open the lid carefully. Add the butter, cheese, milk, mustard powder, garlic powder, onion powder, and pepper. Mix everything well until creamy.
5. Serve warm and enjoy your delicious mac and cheese.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
