Instant Pot Southern Macaroni and Cheese
1 oz Tillamook Original Farmstyle Cream Cheese Spread, softened
A dash of Hot sauce
A dash of Nutmeg
1 tsp Ground dry mustard
¼-½ tsp Salt to taste
14.5 oz Chicken stock
2 cups Water
1 ½ tbsp Tillamook Sweet Cream Salted Butter
1 lb Elbow macaroni noodles
6 qt Instant pot
In an instant pot (ours is a 6qt) add the water, butter, stock, salt, ground mustard, nutmeg, and hot sauce.
Add the noodles and stir to combine.
Close the lid, making sure that the valve is set to seal.
Cook on high pressure for 6 minutes.
Do a quick release by turning the valve to vent.
Open the lid and add the cream cheese along with all of the cheeses.
Stir to combine and serve immediately.