Instant Pot Mac-N-Cheese
1.5-2 tablespoons SMSF Coq-a-Noodle-Do
16 ounces uncooked elbow macaroni noodles
2 tablespoon canola oil (or similar neutral vegetable oil)
4 cups water
2-3 tablespoons plain Greek yogurt (or sour cream)
1/2 c grated parmesan cheese
1-2 cups mild shredded cheese (cheddar, Monterey jack, etc)
Milk (or cream, half-n-half--optional)
Shop for the spice blends in this recipe:
Combine SMSF Coq-a-Noodle-Do, elbow macaroni, oil and water in pot. Stir well coating all noodles. Close lid & set to sealing position.
Set manual high pressure for 1/2 lowest cooking time on box (EXAMPLE: If macaroni box says cook for 6-8 minutes, set Instant Pot time for 3 minutes). Once time is up, do a quick release of pressure.
Carefully remove lid and set aside. Stir noodles adding Greek yogurt, then parmesan. Stir until combined and add shredded cheese in small handfuls. You can add milk 1 tablespoon at a time to reach desired consistency.