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
Instructions:
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!!
Servings: 6-8 servings
http://www.centercutcook.com/instant-pot-easy-mac-and-cheese/