Ingredients

The following ingredients have 4 Servings
  • 2 Boxes Kraft Mac & Cheese
  • 720 ml Instant Pot Veggie Stock
  • 1 Medium Brown Onion
  • 2 Tbsp Melted Butter
  • 1 Tbsp Extra Virgin Olive Oil
  • 165 g Philadelphia Lightest Herbs
  • 200 g Grated Red Leicester Cheese
  • 240 ml Semi Skimmed Milk
  • Instant Pot

Instruction

  • Peel and dice an onion, load into the instant pot with your extra virgin olive oil. Sauté until your onion has started to soften.
  • Press cancel and stir in melted butter and vegetable stock and use them to deglaze the instant pot.
  • Open your boxed mac and cheese, put the cheese packets to one side and load the macaroni into the instant pot. Make sure the macaroni is submerged.
  • Place the lid on the instant pot, set the valve to sealing and pressure cook for 4 minutes followed by a quick pressure release.
  • After releasing pressure, stir in the milk, the cheese, the Kraft cheese packets and carry on stirring until your mac and cheese is perfectly creamy and your cheese has fully melted. Then serve.