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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.

 

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  • Therese Nugent

Instant Pot Mac & Cheese


Instant Pot Mac & Cheese

Serves 8


16 ounces dried elbow macaroni

4 cups chicken broth

3 tablespoons unsalted butter

½ teaspoon Dijon mustard

1 teaspoon salt

½ cup sour cream

12 ounces smoked gouda cheese, shredded

2 ounces mozzarella, shredded

dash cayenne pepper


1. In the stainless insert of the Instant Pot, combine the dried pasta, chicken

broth, butter, mustard, and salt.


2. Lock Instant Pot lid in place and close vent.


3. Use Manual mode to set Instant Pot to High Pressure for 4 minutes. Note:

Instant Pot will take 10-15 minutes to come to pressure, then it will count

down from 4 minutes.


4. Once the pot finishes 4-minute countdown, immediately turn pressure

release valve to venting and turn the pot completely off.


5. Once the pot has released all the pressure, turn lid to open, keeping lid

angled away from you to prevent steam burns.


6. Stir in sour cream, cheeses and dash of cayenne pepper. Continue stirring

until cheese is completed melted. Serve immediately.


Enjoy!

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