Ingredients
Prep
- 3 1/2 C shredded cheddar cheese
- 2 C fontina cheese
- 2 C water
- 2 C chicken broth
- 1/2 t garlic powder
- salt and pepper to taste
On Cooking Day
- 1 lb elbow macaroni
- 3/4 C heavy cream or half and half
- 16 oz frozen broccoli florets
Instructions
To Assemble
- Shred cheeses and store in bowl with lid until cooking day.
- Add remaining ingredients to a medium bowl with lid and stir.
To Cook
- Add noddles and broth/water mixture to Instant Pot.
- Pressure cook on high pressure for 4 minutes. Quick release when done.
- Add heavy cream and cheeses. Stir until melted.
- Cook broccoli according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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