READY IN: 5mins
INGREDIENTS
16ounces uncooked elbow macaroni 4cupschicken broth 2tablespoonsbutter 1teaspoonhot pepper sauce 1teaspoongarlic powder 1⁄2 teaspoonpepper 1⁄2 teaspoonsalt 2cupsshredded cheddar cheese 1cup shredded mozzarella cheese 1⁄2 cup shredded parmesan cheese 1⁄2 cup milk to 1 c milkNUTRITION INFO
Serving Size: 1 (251) g
Servings Per Recipe:8
Calories: 463.4
Calories from Fat 173 g 38 %
Total Fat 19.3 g 29 %
Saturated Fat 11.4 g 57 %
Cholesterol 56 mg 18 %
Sodium 929.7 mg 38 %
Total Carbohydrate47.6 g 15 %
Dietary Fiber 2 g 8 %
Sugars 2.3 g 9 %
Protein 23.5 g 47 %
DIRECTIONS
Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the instant pot.Place the lid on the pot and set to sealing.Cook on manual function, high pressure for 5 minutes.Then, do a quick release.Add the milk, then the cheese to the pot in 3 to 4 handfuls, stirring inbetween each addition until smooth and creamy.Season as necessary to taste.Source: Read Full Article