Ingredients
Elbow macaroni
Butter
All-purpose flour
Milk
Cheddar cheese
Salt
Pepper
Optional: breadcrumbs
Directions
Start by cooking the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In the Instant Pot, melt butter and whisk in flour to create a roux.
Slowly pour in milk while whisking to create a smooth sauce.
Add in the shredded cheddar cheese, salt, and pepper, stirring until the cheese is melted.
Stir in the cooked macaroni until well coated with the cheese sauce.
If desired, transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top, and broil for a crispy finish.
Nutrition Facts
Calories:
450
Fat:
22
Carbohydrates:
45
Protein:
15
Sodium:
800
Fiber:
2
Sugar:
5
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