Instant Pot Macaroni & Cheese

1 box (1 lb) Cellentani/Cavatappi (it’s like if Shirley Temple’s hair were a pasta)

4 cups chicken broth (I used 4 cups of water + 4 teaspoons of Chicken Better Than Bouillon) or vegetable or garlic broth

4 tablespoons (½ stick) salted butter

¼ cup grated Parmesan cheese

16 ounces (4 cups) shredded sharp Cheddar cheese or any kind of cheese you like that melts easily

subheading: OPTIONAL, AMAZING TOUCHES:

2-4 ounces (1/4-1/2 brick) of cream cheese, diced into cubes and at more of a room temperature level (start with 2 oz and then, once blended in, you can choose to add more if you want it SUPER thick OR go with my spin on it (SECRET INGREDIENT!) and use a 5.2 ounce package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (this is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, 5 oz from a brick of cream cheese will do) 2 to 4 ounces (¼ to ½ brick) of cream cheese, diced into cubes and at more of a room temperature level (start with 2 oz and then, once blended in, you can choose to add more if you want it SUPER thick OR go with my spin on it (SECRET INGREDIENT!) and use a 5.2 ounce package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (this is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, 5 oz from a brick of cream cheese will do)

1 teaspoon dijon mustard (you don’t have to use this but I assure you you can’t taste any mustard flavor once added - it just really enhances the cheese flavor)

1 teaspoon hot sauce (optional, and it won’t be spicy once added - also just enhances the flavor)

A few splashes of milk, half & half or cream to thin it out to your desired consistency

Directions at pressureluckcooking.com

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