Ingredients
4
4 servings
- •1 lb dried elbow macaroni
- •4 cups water
- •2 teaspoons kosher salt
- •3 tablespoons unsalted butter
- •4 cups shredded cheddar cheese
- •¼ cup whole milk
- •fresh parsley, for garnish - optional - chopped
Instructions
- Add the macaroni, water, and salt to the Instant Pot and stir to combine. Close the lid and set to pressure cook on high for 4 minutes. Once the timer goes off, set the Instant Pot to quick release.
- Remove the lid, add the butter, and stir until melted. Add the cheddar cheese, then the milk, 1 tablespoon at a time, and stir until melted and creamy.
- Garnish with parsley, if desired, and serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 978
- Carbohydrate: 88g
- Fat: 49g
- Fiber: 3g
- Protein: 42g
- Sugar: 4g
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