Ingredients
The following ingredients have 8 Servings
- One pound uncooked pasta (elbow macaroni, shells)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 4 cups water
- 1/2 to 1 cup milk (dairy or non-dairy)
- 3 tablespoons unsalted butter
- 2 and 1/2 cups shredded cheese (* see note)
Instruction
- Combine the uncooked pasta, 4 cups water, salt and garlic powder in a pressure cooker/ Instant Pot (affiliate link). Follow the manufacturer's guide for locking the lid and set to "sealing".
- Pressure cook on high for 4 minutes. Then follow the guide for quick release, unlock and remove the lid.
- Stir in the milk and butter (begin with 1/2 cup of milk then add up to one cup to achieve desired creaminess). Then add the shredded cheese, stirring constantly until completely melted. Season to taste and serve hot garnished with fresh herbs (like parsley) if desired.
