Instant Pot Panera Mac & Cheese

We've now made this recipe twice, in about a two month span, it was that good. Now it's not for the faint of (dairy) heart, but it's so worth it. Both times we made it I had a little bit of trouble finding the white American cheese, but trust me, it's there. Check out the fancy cheese section (it's usually sliced, not a block or shredded). 

You may notice the photo shows a square of mac and cheese. That photo is from the second time we made it. We didn't think it could get any better, but guess what? It can! Being a large recipe there were leftovers. We crammed them all into a Tupperware and refrigerated them. Next day, it was so cold and firm, we could cut it into a cube. The boys (in this case Doug and our friend Jason) decided to melt some butter in a skillet and sear the cube until warmed through. With a swirl of sriracha on the top, the boys deemed it delicious!

• 1 lb large pasta shells
• 4 cups water
• 1 1/2 tsp coarse sea salt
• 4 Tbsp butter
• 8 oz white cheddar cheese, shredded
• 4 oz white American cheese
• 1 cup milk
• 1 tsp Dijon mustard
• salt, black pepper, and hot sauce, optional

Place the pasta, water, salt, and butter in Instant Pot. Stir. Secure the top and seal the valve. Use the high pressure setting for 4 minutes. Quick release and remove the lid. 

If there is a significant amount of water in the pot, drain carefully. Stir in the cheeses, milk, and mustard. Add salt, black pepper, and hot sauce to taste. 

Serves 8

Total Time: 20 minutes

Recipe from Food Fanatic