Categories: Pasta

Ingredients

• 1 lb. elbow macaroni
• 2 tbsp. salted butter
• 1 tbsp. kosher salt
• 2 tsp mustard powder
• 2 dashes of hot sauce
• 12 oz. can evaporated milk
• 4 oz. cream cheese, cubed, at room temp
• 4 cups grated cheddar

Directions

1. Combine the macaroni, butter, salt, mustard powder, and hot sauce in an Instant Pot.

2. Add 4 cups water to the macaroni mixture.

3. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on HIGH for 3 minutes. When the time is up, carefully turn the valve to the venting position and let the pressure release. Unlock and remove the lid, being careful of any remaining steam.

4. Add the evaporated milk and cream cheese to the pot and stir. Add the cheddar cheese, a handful at a time, stirring, until all of the cheese is melted and the mac and cheese is very creamy.

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