Categories: Instant Pot
Ingredients
- 1 lb Elbow Macaroni
- 4 tbsp butter
- 4 cups water
- 2 tsp dry ground mustard
- 2 tsp kosher or sea salt (+ more to taste)
- 1/2 tsp black pepper
- 1 cup evaporated milk
- 8 oz sharp cheddar cheese
- 8 oz monterey jack cheese
- 1/2 cup parmesan cheese
Directions
- Add macaroni, butter, water, mustard, salt, and pepper to your Instant Pot. Secure the lid, select manual, and high pressure for 4 minutes please note: if the directions on your boxed macaroni have a boil time that is less than 6 minutes, cook on high pressure for only 3 minutes).
- Once complete, use a quick release. Open lid and check that the pasta is cooked completely. If not, select saute, and cook for another 2 minutes until pasta is cooked.
- Add in evaporated milk and each of the cheeses. Continue to mix and stir until creamy. Add any extra salt to taste.
- Serve hot!!