- 16 oz Elbow Macaroni
- 4 cups Water
- 1 tsp Salt
- 1 lb White American Cheese or Cheddar, Approximately 3 cups
- 3 tbsp Butter
- 1-12 oz can of Evaporated Milk
- 1 tsp Dijon Mustard
- Black Pepper, optional
Add elbow macaroni, water, and salt to the Instant Pot and stir. Press pasta underneath the water in an even layer. Place the lid on top and close the vent.
Using the Manual setting, select 4 minutes. Allow pressure to build for approximately 12 minutes, then it will begin the timer.
Once it has finished cooking, quick release the pressure on the lid. Press Cancel to stop further cooking.
Remove the lid and gently stir the pasta to break up any clumps. Add butter, evaporated milk, dijon mustard, and cheese to the pot, stir. Place the lid on top and wait for approximately 3-5 minutes for the cheese and butter to melt. Stir to combine.
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Calories: 482 kcalCarbohydrates: 33 gProtein: 19 gFat: 30 gSaturated Fat: 18 gPolyunsaturated Fat: 10 gTrans Fat: 1 gCholesterol: 95 mgSodium: 1489 mgFiber: 1 gSugar: 8 g