INGREDIENTS
1 lb. macaroni or pasta of choice
4 c. water
4 tbsp. butter
1 tsp. kosher salt
1/2 tsp. ground mustard
1 (5-oz.) can evaporated milk
3 c. sharp cheddar
2 c. irish cheddar or fontina
1/2 c. freshly grated Parmesan
salt & Freshly ground black pepper to taste

 DIRECTIONS

1. Add macaroni, water, butter, salt, mustard, and to the bowl of your Instant Pot. Secure lid, and set to manual on high pressure. Cook for 1/2 time directed by pasta instructions minutes.
2. Follow manufacturer’s guide for quick release, making sure to wait until the cycle is complete before unlocking and removing lid. Stir in evaporated milk and cheeses and stir until melted and fully combined. Season with salt and pepper before serving.