Instant Pot Creamy Macaroni & Cheese

Ingredients:

1 lb macaroni pasta (you can try ditalini, farfalline, or other small pasta)
4 c chicken stock (any stock will do - try something new!)
1 T kosher salt (if your stock is salty, reduce salt here)
4 T butter
2-3 t dry mustard (select high quality - it makes a difference!)
1 t granulated garlic
¼ - ½ t cayenne pepper
¼ - ½ t freshly ground black pepper
1 c milk
4 ou cream cheese (you can substitute neufchatel)
8 ou extra sharp cheddar cheese, shredded
4 ou your choice good melting cheese, shredded
1 cup Parmesan cheese, shredded
2 cups Gardetto’s mix, crushed

Combine the pasta, stock, salt, butter, dry mustard, granulated garlic, cayenne, and black pepper in the instant pot. Put the top on and lock, making sure the valve is SEALED. Select the pressure cook mode for 4 minutes on high. Quick release after the 4 minutes are completed.
There will still be liquid in the pot - no worries, this is good! Add the milk, cheddar and additional melting cheese. Stir to combine. You can serve as is or even hold in the Instant Pot on keep warm for a buffet. I like to remove into a broiler safe casserole dish, top with crushed Gardetto’s and Parmesan cheese and place under a preheated broiler for just a few minutes and serve.

Wouldn’t it be great to add some broccoli or roasted peppers to up your veggie count for the day?!!! Fold in some baby spinach or sauteed kale!! Why not try this with riced cauliflower instead of pasta?! You can use beef stock and fold in up to a half pound of sauteed ground beef - why not try sausage to spice it up or ground turkey or chicken to fat it down - let me know your recipe!!!!