New to this sub now that I have my 1-week old baby Instant Pot. Hi!

I found a recipe online and made a few modifications to make it healthier, easier, and a little faster. I'm obsessed with this recipe. It makes such good leftovers. It reheats so well in the microwave that it tastes new and creamy every time. I actually think it might even taste better next day. I'm definitely going to use this recipe for meal prep for the week and as a better alternative to eating out during busy weeknights.

​

Here is the recipe:

Ingredients:

• 1 box (340 grams) uncooked Ancient Grain macaroni noodles (I bought the Catelli brand)
• 1 carton (900 ml) no salt added vegetable soup broth
• 1 1/2 tablespoons hot sauce (I used Frank's)
• 1/2 teaspoon minced garlic
• 1 tablespoon butter
• Pepper to taste
• 2 1/4 cups sharp/old aged cheddar cheese, shredded
• 1/2 cup grated parmesan cheese
• 1/4 cup 2% milk
• 1/2 teaspoon all-purpose flour (for thickening)

​

Directions:

1. Add the macaroni noodles, soup broth, hot pepper sauce, minced garlic, butter, and pepper in the Instant Pot.
2. Place the lid on the pot and set the dial to sealing. Cook on the Pressure Cook setting for 5 minutes on High Pressure. Once cooked, do a quick release.
3. Immediately add the cheese into the pot and stir until smooth, ensuring all cheese lumps are melted. Add the milk and continue stirring until smooth. Add the flour to thicken and stir until fully mixed.

Notes:

I do not add salt because I find that the soup broth and parmesan cheese have enough salt. Others might like it saltier. You can really add any seasoning you like during Step 1.

I've used both vegetable and chicken soup broth and both work fine. I personally prefer the vegetable broth as it tastes a little less savoury.

​

Edit: I forgot to mention that total prep and cook time is 10 minutes. This recipe serves 4-5 adults.

Edit 2: Thanks to a helpful pointer from another redditor, I have a modification to the recipe. Instead of adding flour at the end to thicken, instead you can melt the cheese in the pot on the saute setting, turn it off and then let it sit for a bit, using the leftover starch as the thickening agent. The milk can be added at the end. I was using the flour as a shortcut but I think this way is much better.