Ingredients

The following ingredients have 4 Servings
  • 2 cups chicken broth
  • 2 cups elbow macaroni
  • 1/2 tbsp minced onion (dried)
  • 1/4 cup heavy cream
  • 1/2 cup parmesan cheese (shredded)
  • 1/2 cup colby jack cheese (shredded)
  • 1/2 cup extra sharp cheddar cheese (shredded)
  • salt and pepper (to taste)
  • 2 slices bread
  • 2 tbsp butter (melted)
  • 1/2 tsp minced garlic (dried)
  • 1/2 tsp parsley flakes

Instruction

  • Place the broth, elbow macaroni pasta and minced onion in the Instant Pot liner. 
  • Cook on Manual HIGH for 2 minutes NPR 3 minutes.
  • While the pasta is cooking, make the breadcrumb topping. Place the two slices of bread in a blender or food processor and pulse until the slices are fine crumbs.
  • Pulse in the melted butter, garlic and parsley. Set aside.
  • Quick release the pressure when the pasta has finished cooking and has naturally released pressure for 3 minutes.
  • Pour in the heavy cream and all the cheeses! Stir until combined, thick and creamy. Season with salt and pepper to your liking.
  • Transfer to an oven safe dish. Top with the breadcrumbs and broil until golden and crispy!