Instant Pot Easy Mac and Cheese

• servings: 6 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

1 lb elbow macaroni

4 tbsp butter

4 cups water

2 tsp dry ground mustard

2 tsp kosher or sea salt (plus 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 (shredded)

2 oz cream 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 the lid and check that the pasta is cooked completely. If not, select sauté and cook for another 2 minutes until the pasta is fully cooked.

Add in the evaporated milk and each of the cheeses. Continue to mix and stir until creamy. Add any extra salt to taste.

Serve hot.