2 T. Butter
1 Onion, diced (I used a sweet onion)
3 C. Macaroni, uncooked
5 Garlic Cloves, minced
1 T. Dijon Mustard (I used stone ground)
1/4 t. Ground Nutmeg
1/2 t. Salt
1/4 t. Pepper
3 3/4 C. Vegetable Stock
1 C. Milk
1 C. Mozzarella Cheese
2 C. Sharp Cheddar Cheese
1/4 C. Parmesan Cheese
Saute the onion in the butter. Add the next 7 ingredients to the Instant Pot and cook on high pressure for 6 minutes. Naturally release for 6 minutes and then do a quick release.
Open lid, add remaining ingredients, and stir until cheese is melted and sauce is creamy. Serve.
Adapted from littlesunnykitchen.com
6 servings = 640 Calories
Meal Cost
Onion: $.70
Macaroni: 1 box Barilla $1.68; 3 C $1.26
Better Than Bouillon (Veg Stock): Jar $4.48; 4 t. $.47
Milk: 16 oz $1.34; 1 C $.67
Cheddar Cheese: 1 2 C bag $1.97
Mozz Cheese: 1 2 C bag $1.97; 1 C $.99
Parm Cheese: 1 jar $2.98; 1/4 C $.40
Total: $6.46 or $1.29 per serving (5)
Total of ingredients: $15.12