Ingredients#
- 2 tbsp butter
- 2 cups cheddar cheese
- 2 cups chicken stock
- 3 cups elbow macaroni
- 1 tbsp mustard
- 2 tbsp parmesan
- 1/8 tsp pepper
- 1/4 tsp salt
- 4 ounces velveeta
- 1 cup water
Directions#
- Add elbow macaroni, chicken stock, water, butter, parmesan, salt and pepper to the instant pot.
- Cook for 6 minutes on HIGH, then perform a quick release.
- Stir in the cheddar cheese, velveeta and mustard until both cheeses are melted.
- Let sit for 5 minutes to thicken before serving.