Ingredients

The following ingredients have 5 Servings
  • 1 lb. elbow macaroni (gluten-free or not)
  • 5 cups water
  • 1 teaspoon fine sea salt
  • 1 cup shredded colby jack cheese
  • 1 cup shredded mild cheddar cheese
  • 1/2 cup grated parmesan cheese, more for topping
  • 2 tablespoons grass-fed butter
  • 1/2 cup oat milk (or milk of choice), more as needed
  • 1-2 teaspoons hot sauce (optional)

Instruction

  • Add macaroni, salt and water to a 6 or 8 quart Instant Pot. Set the pressure valve to sealing. Cook on high pressure for 4 minutes. Once done, carefully move the valve to release the pressure.
  • Stir the pasta. Add in the remainder of the ingredients and mix until fully combined. If pasta is too thick, add a bit more milk in. Taste and add additional salt and pepper, if desired.
  • Garnish with additional parmesan cheese and serve immediately.