1 lb. macaroni
4 cups water
2 tsp prepared yellow mustard
1 tsp salt
12 oz. evaporated milk
8 oz. sharp cheddar cheese grated
¾ cup grated parmesan cheese
2 Tbsp butter
¼ tsp nutmeg
Salt and pepper to taste

1 lb. macaroni 4 cup s water 2 tsp prepared yellow mustard 1 tsp salt 12 oz. evaporated milk 8 oz. sharp cheddar cheese grated 2 Tbsp butter

Mix the macaroni, water, mustard, and salt in your Instant Pot. Close and lock the lid of the Instant Pot. Press “Manual” and adjust the timer to 4 minutes (or half the time on the macaroni cooking directions). Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
When time is up, open the IP using “Quick Pressure Release”. Stir the pasta to break it up. Add the evaporated milk, cheese, butter and nutmeg; stir until completely incorporated the and cheese has melted and coated the pasta.
Season to taste with salt and pepper, then serve immediately