Ingredients

The following ingredients have 6 Servings
  • 13 oz elbow macaroni (uncooked (4 cups))
  • 2 tbsp butter (unsalted)
  • 1/2 tsp mustard (from a bottle)
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • Ground black pepper (to taste)
  • 4 cups water
  • 1 cup milk (2% or 3.25%)
  • 1 1/4 cups cheddar or marble cheese, shredded

Instruction

  • To any size Instant Pot, add pasta, butter, mustard, garlic powder, salt, pepper and water.
  • Close the lid, turn pressure release valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
  • After allow pressure come down naturally for 8 minutes to prevent splatters all over your counter. Then turn pressure release valve to Venting to release remaining pressure.
  • Open the lid and stir pasta gently.
  • Add cheese in portions, stirring in between. It might look stringy.
  • Then add milk in 1/4 cup portions until desired consistency, stirring in between. Mac and cheese will become creamy.
  • Serve immediately.