READY IN: 10mins
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 c- 1 c milkDIRECTIONS
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.Source: Read Full Article