Servings: party-sized, recommend halving recipe for normal servings + leftovers

16 oz Uncooked Elbow Macaroni 16 oz Uncooked Elbow Macaroni
4 c Chicken Broth 4 c Chicken Broth
2 Tbsp Butter 2 Tbsp Butter
1 tsp Hot Pepper Sauce 1 tsp Hot Pepper Sauce
1 tsp Garlic Powder 1 tsp Garlic Powder
Salt & pepper (~1/2 tsp) Salt & pepper (~½ tsp)
2 c Shredded Cheddar Cheese 2 c Shredded Cheddar Cheese
1 c Shredded Mozzarella Cheese 1 c Shredded Mozzarella Cheese
½ c Shredded Parmesan Cheese ½ c Shredded Parmesan Cheese
½ -1 c Milk ½ to 1 c Milk
1/2 white onion, diced ½ white onion, diced
3 cloves garlic, diced 3 cloves garlic, diced

On saute, brown onion until translucent (~5 min). Add garlic for add'l 1 to 2 min, until fragrant.
Add 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 first & the cheese in alternating rounds 3 to 4 times, stirring in between each addition until smooth and creamy. If you try to add all the milk and then all the cheese, the cheese will curdle. Step-wise is NECESSARY. Go slow, make sure each round is incorporated (milk first, then cheese).
Season as necessary to taste.

I like gouda, mozz, and parm, but cheddar is good too!!  I like gouda, mozz, and parm, but cheddar is good too!!