Instant pot mac and cheese

16 oz of pasta

4 cups of liquid (I used 2 c of chicken broth and 2 c of water)

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

½ tsp pepper

2 cups shredded sharp cheddar

1 c shredded mozzarella

½ to 1 c milk, depending on how thin you want it

Or everything but cheese and milk into IP.

Seal.

Set to manual for 5 min.

Quick release.

Stir in cheese and milk.

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