Instant Pot Creamy Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• 4 cup chicken broth
• 3 tbsp butter
• 1 tsp mustard powder
• 1 cup evaporated milk
• 2,5 cup sharp cheddar, shredded
• 1 cup Gruyère, shredded

Instructions

1. 1

   Add the macaroni, broth, butter and mustard powder to the pot, ensuring the pasta is submerged.

2. 2

   Seal the lid and pressure-cook on High for 4 minutes.

3. 3

   Quick-release the pressure immediately once cooking ends.

4. 4

   Stir in the evaporated milk while the pasta is hot.

5. 5

   Add the cheddar and Gruyère a handful at a time, stirring until fully melted and glossy.

6. 6

   Let stand 3 minutes to thicken, then season and serve.