The Creamiest Instant Pot Mac ‘n Cheese
Sauté chopped onions in butter until translucent, 3-4 minutes.
Stir in elbow macaroni, chicken broth, water, and kosher salt.
Seal the lid and cook on high pressure for 4 minutes. When finished, quick release pressure.
Stir in onion powder, mustard powder, paprika, cream cheese, and heavy cream until smooth.
Gradually stir in shredded cheddar & Parmesan, until a creamy, cheesy sauce forms. Season to taste.
Serve immediately with your favorite crunchy topping (ideas on the blog!)
Get the full recipe, (plus 3 gourmet sauce variations!) on! Search: “IP mac”
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