16ouncesuncooked medium shell pastaor similar shape
4cupschicken broth
3cupsshredded cheese
½-1cupmilk
½teaspoonground mustard
Instructions
Add the shells and broth to the inner pot.
Close and lock the lid. Make sure that the pressure release valve is set to sealing.
Press manual high pressure and adjust the time to 3 minutes.
When the cooking time has finished, carefully do a controlled pressure release to release the pressure.
Unlock the lid, and give the pasta a good stir.
Add the shredded cheese, and stir in until melted.
Stir in enough milk to make a creamy sauce.
Add ground mustard, and stir in to combine.
Season to taste with salt and pepper, if desired.
Notes
Pasta: Different shapes of pasta that work well are medium shells, elbow macaroni, and cellentani noodles.
Broth: If you plan to season with salt after cooking, I recommend using reduced- sodium or no-salt chicken broth. If you'd like to make the mac and cheese vegetarian, use vegetable broth.
Cheese: I used shredded gouda when making the recipe to photograph. It has nice flavor, and it melts really well. Other types of cheese that work well for mac and cheese are gruyere, cheddar cheese (white cheddar, mild cheddar, sharp cheddar, or a blend of all three), or blends that combine different types of cheese like cheddar jack.
Milk: Milk with higher fat will give you creamier sauce.