Ingredients
- 3 teaspoons salt
- 1 pound uncooked elbow macaroni, (or small pasta shape of your choosing)
- 2 cups milk
- 4 cups water
- 4 Tablespoons butter
- 2 Tablespoons cream cheese
- 4 oz blue cheese crumbles
- 8 oz shredded cheddar cheese
- 6 oz shredded Gruyère cheese
- 1/2 teaspoons nutmeg
- 1/2 teaspoons black pepper
- 1 cup bacon
- parsley for garnish, (optional)
US Customary – Metric
Instructions
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Add water, macaroni, salt and butter into the Instant Pot.
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High pressure for 5 minutes. Use a quick release and keep on warm.
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Add milk, cream cheese, blue cheese, shredded cheddar, shredded Gruyere and stir until well mixed.
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Add in nutmeg and black pepper, stir thoroughly.
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Top with bacon or parsley and serve.
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