16 oz elbow macaroni
4 cups chicken broth
3 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon salt
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup shred parmesan cheese
1/2 cup milk
Combine macaroni, chicken broth, butter, garlic powder, pepper and salt in Instant Pot.
Seal and use manual setting to cook at high pressure for 5 minutes.
At conclusion of cooking cycle, do a quick release.
Stir in cheeses and milk until smooth.