Homemade Macaroni and Cheese

Stovetop Instructions

1. Cook the elbow macaroni according to the instructions on the package.
2. Melt butter and garlic in a medium saucepan over medium-low heat.
3. Mix flour, salt, pepper, and ground mustard together in a small bowl.
4. Add to butter mixture in the pan. A paste will form. Stir for three seconds.
5. Mix worcestershire sauce into milk. Pour the milk in with the butter/flour mixture, forming a roux.
6. Stir roux until it thickens, about 5-10 minutes. Make sure to stir constantly, as your roux can burn easily.
7. Add cheese and stir on low heat until all cheese is melted. Add to cooked noodles.
8. The cheese sauce will thicken as it cools, so wait about 10 minutes to eat it.
9. Leave a comment on this post letting me know what you thought!

Instant Pot Instructions

1. Follow the same ingredient list from above BUT only use ¼ cup milk and NO flour.
2. In your instant pot, add 2 cups macaroni noodles, 2.5 cups of water, salt, pepper, ground mustard, garlic, and Worcestershire sauce.
3. Close the lid of the instant pot and set to manual for 6 minutes. Once the noodles have cooked, immediately use a quick pressure release to release the steam. Open the lid.
4. There will be extra water in your Instant Pot. That is okay! Add ¼ cup milk and 4 oz of Velveeta cheese into the pot. Stir until the cheese melts.
5. Then, add the mozzarella and cheddar cheese into the pot, along with the rest of the Velveeta. Stir again until all of the cheese has melted. Add a little more milk if you like your macaroni and cheese a thinner consistency
6. Finish by mixing in the parmesan cheese.
7. Enjoy! Leave a comment on this post letting me know what you thought.