CopyCat Panera Bread Instant Pot Mac and Cheese

Ingredients

16 oz elbow macaroni
2 cups water or vegetable broth
2 tablespoons butter
½ cup whole milk
16 oz sharp white cheddar cheese, freshly shredded
8 oz American cheese slices, torn
¼ cup hot sauce, such as Frank’s
1 teaspoon Dijon mustard

Directions

Add macaroni and water (or broth) to the Instant Pot. Lock the lid and set the valve to Sealed.

Pressure cook on High for 4 minutes.

Quick release the pressure, covering the valve with a folded towel.

Open the lid. Add butter and stir until melted, then add milk.

Add shredded cheddar, American cheese, hot sauce, and Dijon mustard. Stir until smooth and creamy, about 1–2 minutes. Use Keep Warm setting if needed to finish melting.

Let rest uncovered for 3–5 minutes to thicken. Serve immediately.