Pardon me while I drown myself in this bowl of Buffalo Ranch Mac and Cheese. Like, please don't judge me. I won't judge you. ;)
Prep Time5 minutesminutes
Cook Time7 minutesminutes
Ingredients
1lb.small shell pasta noodles
3cupschicken stock
1TbspRanch dressing mix
1/2cupwater
4Tbspbutter
1/2cupheavy cream
1/4cupBuffalo wing sauce
2 cups grilled or rotisserie chickencut into bite size pieces
2cupsshredded mild cheddar cheese
blue cheese crumblesgarnish
Side salad or veggies
Instructions
Whisk together the chicken stock and Ranch dressing mix in the Instant Pot insert. Add the pasta noodles, then add water so that the pasta noodles are covered. Press the noodles into the liquid. If needed, add 1/2 cup more water to cover all the noodles.
Set to Sealing.
Cook on Manual, High Pressure for 7 minutes.
Quick Release.
There might be a little liquid remaining, but it will thicken up as it evaporates and as the cheese sauce is made.
Stir in the butter, until melted. Pour in the heavy cream and Buffalo wing sauce and mix it well. Add the chicken and shredded cheeses and gently stir it in and incorporate, until creamy cheese sauce forms.
Serve Instant Pot Macaroni and Cheese with crumbled blue cheese on top and favorite veggies or salad.
Notes
This makes 4 hefty main course servings, or 8 side dish servings.