Creamy, cheesy homemade Instant Pot Macaroni and Cheese that is really flavorful and so easy to make.
2 Tablespoons butter
8 oz elbow macaroni pasta (shell pasta, cavatappi, ditalini, fusilli and orecchiette are also good options)
2 cups chicken or vegetable broth
1/2 – 3/4 cup half n half or evaporated milk
salt, if needed
1/2 teaspoon ground black pepper
dash of grated nutmeg
1 teaspoon garlic powder/onion powder
1/2 teaspoon dry mustard
8 – 12 oz grated cheese (Colby Jack, cheddar, monterey jack, gruyere, asiago, etc.)
1/4 cup finely grated Parmesan cheese
Mac and cheese is best served warm, right after cooking, but if you have any leftovers, store in the refrigerator for up to 5 days. Reheat on low heat, in a skillet with a bit of broth to loosen the pasta and make it creamy, just until warmed through.
Keywords: instant pot macaroni and cheese, instant pot mac n cheese, how to make macaroni and cheese, homemade macaroni and cheese