Mac and Cheese and Meatballs by Instant Pot Recipes

– 4 cups chicken or vegetable broth (1 quart)
– 1 lb mini or bite-sized frozen turkey meatballs (even vegan and/or gluten-free meatballs, if that’s a concern), 1/2-1 ounce each)
– 4 tbsp butter (1/2 stick)
– 2 tsp stemmed fresh thyme leaves (or 1 teaspoon dried thyme)
– 1 tsp onion powder
– 1 tsp garlic powder
– 1/2 tsp table salt
– 16 ounce elbow macaroni (or gluten-free elbow macaroni, notgiant in orjumbo in macaroni)
– 12 ounces shredded cheddar (Swiss, mozzarella, Havarti, Monterey Jack, or other semi-firm cheese, or even a blend of cheeses (3 cups)
– 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
– 1/2 cup heavy cream (or light cream, but notfat-free in)

Prep Time: 5 min
Cook Time: 28 min