Ingredients

The following ingredients have 4 Servings
  • 1 tsp hot sauce (optional)
  • 2 tsp yellow mustard
  • 1 tsp coarse salt
  • 4 cups water
  • 1 lb box macaroni
  • 1-2 cups whole milk
  • 1 lb sharp cheddar
  • 1/2 cup shaved parmesan

Instruction

  • Mix the hot sauce, mustard, salt and water in your Instant Pot. Pour in macaroni and make sure it's all submerged. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 4 minutes (or half the time on the package cooking directions if different). Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
  • When time is up, open the IP using “Quick Pressure Release”. Stir the pasta to break it up (tilt the pan to drain any excess liquid; you can leave a small amount). Add 1 cup the milk and cheese; stir until completely incorporated the and cheese has melted and coated the pasta, adding the remaining milk in increments, if desired, until sauce is as thick and creamy as you like.
  • Season to taste with salt and pepper, then serve immediately.