Servings: 6 cups

½ lbs. dry, uncooked elbow macaroni ½ lbs. dry, uncooked elbow macaroni
2 C %4 milk 2 C %4 milk
1 C chicken stock 1 C chicken stock
4 tablespoons salted butter 4 tablespoons salted butter
4 tablespoons cream cheese 4 tablespoons cream cheese
8 oz sharp cheddar cheese, shredded 8 oz sharp cheddar cheese, shredded
1 C mozzarella cheese, shredded 1 C mozzarella cheese, shredded
½ teaspoon Himalayan pink salt ½ teaspoon Himalayan pink salt
¼ teaspoon pepper ¼ teaspoon pepper

Preheat Instant Vortex Plus AF Oven to 400°F using the Bake option.
Rinse macaroni under hot water for 2 minutes and drain well.
Place milk, chicken stock, butter and cream cheese in a large measuring cup and microwave until hot; making sure that the butter and cream cheese is melted.
Mix macaroni, hot milk-stock-butter-cream cheese, cheddar, mozzarella, salt and pepper in a large bowl then pour into a 3” deep, 7” round Pyrex dish.
Spray parchment paper with pan spray and place sprayed side down over the macaroni. Cover the top with foil.
Bake for 45 minutes on bottom tray.
Remove foil and parchment paper, stir.
Turn Vortex up to Broil 400° and sprinkle more shredded cheese on top.
Cook for 2 minutes or until cheese is just slightly starting to brown.
Let sit for 5 minutes before serving.

Tee Jay  Tee Jay