INGREDIENTS
1 pound uncooked elbow macaroni
4 tbsp salted butter
1/2 tsp dried mustard powder
3 cups shredded cheese
1 1/4 cup whole milk OR half and half
INSTRUCTIONS
1. Add elbow macaroni, 4 cups water, butter, and mustard powder to instant pot. Stir to combine, cover, and make sure vent is sealed. Program to high pressure for 4 minutes. Allow pressure to release naturally for 4 minutes, then manually release.
2. Stir in shredded cheese and milk with Instant Pot on "keep warm" setting. Continue stirring until cheese is completely melted. Salt and pepper to taste.
credit: littlespicejar.com