Ingredients

The following ingredients have 4 Servings
  • 16 ounce box elbow macaroni noodles
  • 4 ½ cups water
  • 2 Tablespoons salted butter
  • 12 ounce can evaporated milk
  • 2 cups freshly shredded cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon dry mustard powder

Instruction

  • Combine uncooked pasta, water, and butter in the basin of your Instant Pot. Make sure the water comes to the top of your noodles, so that the topmost parts are just under the water.
  • Close the lid, seal it, and turn your steam release valve button to the “sealed” position.
  • Press “Pressure Cook”, set to high pressure, and select 2 minutes. It will take around 6-7 minutes to reach pressure, then the 2 minutes will begin.
  • Once the timer goes off, press “Cancel”, and turn the steam release valve to do a quick release until the steam starts to run slow.
  • Open the Instant Pot and stir to break up the noodles.
  • Stir in the cheddar, evaporated milk, salt, pepper and dry mustard until thoroughly mixed.
  • Place the lid back on the instant pot and press the “Keep Warm” button. Let it sit for 5-10 minutes, then turn the pot off and open the lid.
  • Stir melted cheese thoroughly until creamy and coated. Mixture will thicken as it cools.