Macaroni and Cheese (Chick-Fil-A)

 

• 16 oz Elbow Pasta
• 4 Cups Water
• 1/2 TBSP Salt
• 8 oz Sliced American Cheese
• 3 TBSP Shredded Parmesan Cheese Blend
• 4 oz Colby Jack Cheese, Cubed
• 2 Cups Heavy Cream
• Shredded Cheddar Cheese for Topping

Instructions for Instant Pot

1. Pour the pasta into the instant pot and add the water.  Make sure to submerge the pasta.

2. Close the lid and set to pressure cook on high for 4 minutes and then release the pressure.

3. If there is a small amount of water left in the pot after pressure cooking, it's okay. 

4. Stir the pasta.

5. Set the Instant Pot to SAUTE and add the salt, heavy cream and cheeses (except the cheddar cheese)

6. Stir until the cheeses are melted.

7. If desired, place the macaroni in a cake pan and top with shredded cheese as desired.  Place in the oven on the broil setting for about 15-20 minutes.

Instructions for Stove Top

1. Cook the pasta according to the directions on the box.

2. Drain and add the pasta back to the pot.

3. Set the stovetop to medium-low heat and add the salt, heavy cream and cheeses.

4. Stir until all the cheeses are melted.

5. If desired, place the macaroni in a cake pan and top with shredded cheese as desired.  Place in the oven on the broil setting for about 3 minutes.