Ingredients:

  • 1 lb dry elbow macaroni
  • 4 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 4 oz low-fat cream cheese, cubed and softened
  • 2 cups extra-sharp cheddar cheese, freshly shredded
  • 1 cup Gruyère cheese, freshly shredded
  • 0.5 cup 2% milk
  • Black pepper to taste

Instructions:

  1. Combine ingredients. Place the 1 lb dry elbow macaroni, 4 cups chicken broth, 2 tbsp butter, 1 tsp Dijon, 0.5 tsp garlic powder, and 0.25 tsp smoked paprika into the inner pot. Note: Do not stir yet; just make sure the pasta is mostly submerged.
  2. Seal and set. Close the lid and set the valve to the sealing position.
  3. Pressure cook. Select manual or pressure cook on high for 4 minutes until the timer beeps.
  4. Perform quick release. Carefully turn the valve to venting to release the steam immediately until the pin drops.
  5. Add stabilizers. Stir in the 4 oz cubed cream cheese while the pasta is still steaming hot. Note: This creates the base for the rest of the cheese to melt into.
  6. Incorporate cheddar. Add the 2 cups extra sharp cheddar in handfuls, stirring constantly. Wait until it is smooth before adding more.
  7. Add the Gruyère. Fold in the 1 cup shredded Gruyère and continue stirring until the sauce is velvety.
  8. Adjust consistency. Pour in the 0.5 cup 2% milk slowly.
  9. Season. Add black pepper to taste and stir one final time.
  10. Rest. Let the pot sit for 2 minutes until the sauce thickens slightly and clings to the noodles.