Copy Cat Noodles & Co Wisconsin Mac'n'Cheese
Equipment
- instapot
Ingredients
- 16 oz small pasta elbow noodles or small shell noodles
- 32 oz low sodium chicken broth
- 2 Tbsp dijon mustard
- 1 tsp hot sauce
- 3/4 cup half and half
- 1/4 cup unsalted butter
- 1 cup shredded sharp cheddar cheese
- 8 oz Velveeta cubed
- salt and pepper to taste
Instructions
- Add in the noodles, chicken broth, and butter into the instapot and pressure cook for 3-4 minutes. Once finished, let stand before rapid releasing the pressure for 5 minutes. Then rapid release the steam.
- Add in the dijon mustard and hot sauce into the noodles and stir to combine. Then add in the half and half as well as both cheeses, stir continually until the cheese is all melted. Salt and pepper to taste, and garnish the top with a little bit of shredded cheese and some chopped chives.
Notes
One quick tip: if you find the cheese isn't melting by itself with just the warmth of the cooked noodles and chicken broth, you can put the instapot on the saute setting. If you do put it on saute, you will definitely need to continuously stir the ingredients so the bottom of the pot doesn't burn.
Nutrition
Serving: 1cupCalories: 575kcalCarbohydrates: 65gProtein: 26gFat: 24gSaturated Fat: 14gCholesterol: 67mgSodium: 854mgPotassium: 494mgFiber: 3gSugar: 6gVitamin A: 903IUVitamin C: 1mgCalcium: 412mgIron: 2mg
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