1 pound uncooked elbow macaroni
4 cups water (or ½ chicken stock + ½ water)
4 tablespoons salted butter, cut into small pieces
¾ teaspoon salt (or garlic salt!)
½ teaspoon dried mustard powder
3 cups shredded cheese
1 1/4 cup whole milk or half and half
Add the elbow macaroni, water (or stock), butter, salt, and mustard powder to the instant pot. Stir to combine, cover, make sure the instant pot vent is sealed. Program the IP to manual high pressure for 4 minutes. Once the timer goes off allow the pressure to release naturally for 4 minutes. If you do a manual pressure release immediately, just know that some of the hot liquid may sputter out from the vent.
FINISH: With the Instant Pot on the ‘keep warm’ setting, stir in the shredded cheese and milk.
Continue stirring until all the cheese is completely melted. Taste and adjust salt and pepper as desired and serve warm!
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