16ounces elbow noodleswhole wheat or regular (or 4 cups of elbow noodles)
2cupsshredded sharp cheddar cheese
1cupshredded Swiss cheese
¼cupgrated Parmesan cheese
½cupmilk
¼cup sour cream
Instructions
Pour the broth into the inner pot of the instant pot. Stir in the salt, garlic powder, onion powder, and paprika. Add the noodles and gently push down the noodles to submerge in the liquid.
Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set to cook on high pressure for 3 minutes by hitting manual or pressure cook and use the +/- buttons to adjust the time.
When the cooking time has finished, let the pressure release naturally for EXACTLY 5 minutes. Then do a quick release of pressure by using a pot holder or long spoon to move the venting knob from the sealed to the venting position. Stand away from the steam, so as to not get burned.
Add in ¼ cup milk and stir well. Add the cheese, one handful at a time, stirring to melt in between each addition. Once the cheese is added, add in the sour cream and stir well. Add up to ½ cup more milk to loosen up macaroni and cheese if needed.
Taste and add in additional salt or pepper if needed and then serve.
Video
Notes
Important Note on the Cheese: It is best to freshly grate cheese from a block of cheese rather than using bagged cheese. Bagged cheese is coated in an anticaking agent, that can make the mac and cheese taste gritty as the cheese won't melt as smoothly. Milk: Use any fat percentage of milk you like. Whole milk will result in the creamiest macaroni and cheese but even skim milk works. Gluten-Free Modification: Gluten-free noodles are a bit tricky in the Instant Pot. Barilla brand has been successful for me for other recipes, but other brands give off too much starch when pressure cooked. Storing/Reheating: Store leftover cooled macaroni and cheese in the fridge in an airtight container for up to 3 days. While it can be frozen, it does not have the same texture when reheated. To reheat the mac and cheese, place a serving in a heat-safe bowl and microwave in 1-minute intervals until warmed through, adding 1-2 tablespoons broth or milk if needed to add moisture to the pasta. I also like to add in a tablespoon or so more sour cream after reheating. See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.