Prep Time: 10 Mins
Cook Time: 4 Mins
Total Time: 14 Mins
Servings: 6

Ingredients : 

16 Ounce elbow pasta
½ tbsp salt
8 Ounce sliced american cheese
3 tbsp Parmesan and Romano cheese blend
4 Ounce cubed Colby Jack cheese
2 cups of heavy cream
4 cups of water

Instructions : 

Instant pot instructions
1. Add the water to the instant pot with the pasta. Make sure the pasta is fully submerged.
2. Place the pressure cooker’s cover on and choose MANUAL/PRESSURE COOK for 4 minutes.
3. Release the pressure gradually and sporadically once the four minutes are done.
4. Leaving a tiny quantity of water in the pot after pressure cooking is OK.
5. Stir the pasta.
6. Add the salt, heavy cream, and cheeses to the Instant Pot and set it to SAUTE.
7. Stir the cheeses until they are melted.
8. Broil the macaroni and cheese for about 3 minutes if preferred.
Stovetop instructions
9. Follow the instructions on the pasta package while cooking it.
10. Add back to the pot after draining.
11. Add the salt, heavy cream, and cheeses, and turn the cooktop to medium-low.
12. Stir and let the ice melt.
13. Broil macaroni and cheese for 3 minutes if preferred.