Instapot Mac nCheese

https://moderndayma.com/2018/11/16/pressure-cooker-insta-pot-mac-n-cheese/

• 2 ½ – 3 cups water

• 2 tsp dry ground mustard 

• 2 tsp kosher salt (if using table salt or fine salt, use only 1 tsp) 

• ½ tsp black pepper 

• 1 lb elbow macaroni (or any shape pasta) 

• 4 tbsp butter 

• 12 oz evaporated milk *

• 8 oz grated cheddar cheese 

• ½ cup parmesan cheese (or Romano) 

• ½ cup other cheese, grated (asiago, romano, Monterey Jack, cream cheese, more cheddar) 

DIRECTIONS

• Add 2 1/2 cups water, mustard, salt, pepper to pressure cooker and stir to combine. Add macaroni and butter.
• Cook at high pressure 4 minutes. 
• Quick release pressure and check that the pasta is cooked completely. 
• If not, add additional 1/2 cup water and cook at high pressure 1 additional minute. Again, quick release the pressure.
• Add in evaporated milk and each of the cheeses. Stir until creamy. 
• Taste and season for salt and pepper.
  Serve hot! 

* I usually just do 1 cup mozzarella and 1 cup of the shredded mixed cheese from Costco.