Instant Pot Macaroni and Cheese
12 ounces whole wheat shell pasta
4 cups low-fat and low-sodium chicken stock
1 cup fat-free half and half
6 slices Velveeta Original cheese slices (must be slices, not the block)
1/4 cup Parmesan, grated
1/4 cup Fat-Free Cheddar, shredded
1 tablespoon margarine
1 teaspoon garlic powder
1 teaspoon black pepper
1 1/2 teaspoon salt
Pour pasta, half and half, and chicken stock into Instant Pot liner and stir.
Place lid on Instant Pot and set to seal.
Choose manual and set to 5 minutes.
Allow to come to pressure, cook, and when complete NPR (natural pressure release) for 2 minutes. Release remaining pressure, and set to saute.
Add in cheese slices, margarine, garlic powder, salt, and pepper and mix well. Stir consistently until completely melted.
Turn off saute feature and taste. May add salt and pepper to taste.