Instant Pot Macaroni and Cheese

1 lb. macaroni

4 cups water

2 tsp dry ground

mustard

2 tsp kosher salt

pepper to taste

12 oz. evaporated milk

8 oz. sharp cheddar

cheese

8 oz. monterey jack

¾ cup grated parmesan

cheese

4 Tbsp butter

Salt and pepper

INSTRUCTIONS

1. Mix the macaroni, water, mustard, and salt in your Instant Pot. Close

and lock the lid of the Instant Pot. Press “Manual” and adjust the timer

to 4 minutes (or half the time on the macaroni cooking directions).

Check that the cooking pressure is on “high” and that the release valve

is set to “Sealing”.

2. When time is up, open the IP using “Quick Pressure Release”. Stir the

pasta to break it up. Add the evaporated milk, cheese, and butter; stir until completely incorporated the and cheese has melted

and coated the pasta.

3. Season to taste with salt and pepper, then serve immediately.