4 cups water
1 lb elbow macaroni
Set Instant Pot high pressure setting, placing timer to 3 minutes. Make everything is sealed properly and that the valve is turned to the sealing position. Once it’s cooked and the timer goes off release the steam – move the valve to the venting position. (BE CARFUL not to burn yourself)
Once the steam has been let out, open your Instapot. Add the following and stir. There might be some water remaining, but it will come together.
4 tablespoons salted butter
1/2 teaspoon mustard powder
1/4 teaspoon paprika
pinch of red pepper
Turn your Instapot to sauté and add the following:
1 12 ounce can evaporated milk
4-1/2 cups grated cheddar cheese – I hand grated mine – trust me it’s worth it.
1/4 teaspoon garlic powder (optional)
Stir to combine. Turn the Instapot off. If your Mac and cheese is running, don’t worry, let it stand for a couple of minutes and stir again. It will be nice and creamy. Eat right away. Happy Eating!x ✨