This has become a favorite around here. Super quick to whip up and I love the garlic flavor it has.
1 pound large or small macaroni
4 Tbs butter
2 tsp ground mustard
1/2 tsp garlic powder
2 tsp kosher salt
1/2 tsp black pepper
4 cups water
4 ounces cream cheese, softened and cubed
1 cup whole milk
16 ounces sharp cheddar cheese, shredded
Bread Crumb Topping:
2 Tbs butter
1/2 cup panko bread crumbs
1/4 tsp kosher salt
1/4 tsp black pepper
2 tsp Italian parsley, chopped (you can use fresh or dried)
Add the macaroni, butter, water, ground mustard, salt and pepper into the bowl of the Instant Pot. Place the lid on and set the vent to “sealing”
Cook on high pressure for 4 minutes, then manually release the pressure.
Open the lid and add the cubed cream cheese, stirring until smooth
Add the milk and shredded cheese and continue to stir until all the cheese is melted and smooth. Top with grated Parmesan cheese and bread crumb topping.
Bread Crumb Topping Directions:
Melt the butter in a small sauce pan. Toss the bread crumbs in the butter and season with salt and pepper. Turn off the heat and stir in the parsley.
Recipe adapted from: Kelsey Nixon