By An Edible Mosaic
Prep Time: 20 min
Buttery Cracker Topping: 10 Ritz crackers 2 TB butter, 1/4 tsp garlic powder Macaroni and Cheese: 4 TB butter, 1 onion, 3 cloves garlic 1 pound noodles, 1 1/2 tsp salt 4 cups water, 4 oz cream cheese 1 1/2 cups 1/2 & 1/2, 2 TB flour 2 tsp each hot sauce & Dijon 1 tsp Worcestershire sauce Sweet paprika & black pepper White cheddar, gruyere, havarti, monterey jack & parmesan
Cook Time: 10 min
Turn on the “Sauté” function on the Instant Pot. Add the butter. Stir in the cracker crumbs and garlic powder. Cook until golden, about 2 minutes, stirring frequently. Press “Cancel”, transfer the cracker crumbs to a bowl, and wipe out the pot.
Turn on the “Sauté” function on the Instant Pot. Once hot, add the butter. Once melted, add the onion and garlic. Cook until the onion is starting to soften, about 3 to 5 minutes, stirring frequently. Press “Cancel”.
Add the elbow noodles, salt, and water. Give it a stir. Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 3 minutes.
Once it’s done cooking, carefully release the pressure and open. Stir in the noodles; add the cream cheese, and put the lid on the pot for 2 minutes. Uncover and stir in the 1/2&1/2, flour, hot sauce, Dijon, Worcestershire, paprika, and black pepper.
Stir in the cheddar, gruyere, havarti, mozzarella, and parmesan a handful at a time until fully incorporated.
Serve it up! Top each serving with a sprinkle of the buttery cracker topping and minced parsley.