Make it with
Beringer Founders Estate Chardonnay
Instant Pot® Chardonnay Mac & Cheese
- 2 cups uncooked elbow macaroni
- 4 cups of chicken broth
- 2 tbsp butter
- 1 tsp hot sauce
- 1 tsp garlic powder
- Salt and pepper
- ½ cup milk
- ½ cup chardonnay
- 2 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
Add macaroni noodles, chicken broth, butter, hot sauce, garlic powder, salt and pepper to your instant pot. Place the lid on your pot and seal the vent. Cook on manual function, high pressure for 5 minutes.
Use the quick release to open the instant pot. Hit the sauté function and add the chardonnay. Add the milk and cheeses and stir until melted.