Instant Pot Mac and Cheese

INGREDIENTS

• 2 cups uncooked dry elbow macaroni noodles
• 1 1/2 cups water
• 2 teaspoons chicken flavored Better than Bouillon or chicken bouillon powder
• 1/2 cup heavy cream
• 1/2 teaspoon mustard yellow or dijon
• 1 teaspoon hot sauce
• 1 teaspoon salt
• 1 1/2 cup shredded cheddar cheese blend

INSTRUCTIONS

1. To the Instant Pot, add macaroni, water, bouillon, cream, mustard, hot sauce, and salt. Mix to combine completely.
2. Lock the lid, turn the knob to sealing, and cook on manual high pressure for 4 minutes with a quick release.
3. Open the lid and mix the noodles to break them up.
4. Add 1 cup of the shredded cheese and mix constantly. Add additional 1/2 cup cheese if you’d like it cheesier. Add a splash of milk or cream if needed to thin.
5. Serve immediately.