Ingredients

The following ingredients have 5 Servings
  • 4 cups elbow macaroni (uncooked)
  • 12 oz (1 can) evaporated milk
  • 1 egg
  • 1 tablespoon yellow mustard
  • 1/2 tablespoon whole grain mustard
  • 1 tablespoon paprika
  • 1 tablespoon tarragon
  • 2 tablespoons sriracha
  • 2 cups pepperjack cheese
  • 1 cup Colby jack cheese
  • 2 tablespoons salt
  • 1/2 teaspoon pepper

Instruction

  • Add the macaroni noodles and 1-2 cups cold water (enough water to cover the noodles). Place the lid on the Instant Pot (IP) and hit "Pressure Cook" twice so it is on "Normal" pressure. Set the timer to 4 minutes. Let the IP come to pressure and cook the noodles. Let depressurize naturally over about fifteen minutes or do a quick release of the valve (wear protective oven mitts if doing quick release!!).
  • While the noodles cook, whisk together the evaporated milk, egg, yellow mustard, whole grain mustard, paprika, sriracha and tarragon. Season with salt and pepper.
  • When the noodles are done cooking, drain any excess water as needed. Put the IP in "Saute" mode - press twice to put it on "More" mode - and add the butter to the noodles. Stir until the butter has melted and is coating the noodles. Pour in the evaporated milk and stir until it just starts to bubble. Add the cheeses to the IP. Stir until they are completely melted into the noodles. Serve hot and enjoy!