Ingredients
Scale
- 1 pound (454g) elbow macaroni
- 4 cups (1L) water
- 1 teaspoon (5g) kosher salt
- 1/4 teaspoon (1g) pepper
- 1/4 teaspoon (1g) dry mustard
- 3 tablespoons (60g) unsalted butter
- 1/4-1/2 cup (60-125mL) milk
- 2 1/2 cups (240g) sharp cheddar cheese
Instructions
- Pour the macaroni, water, and salt into the Instant Pot.
- Secure the lid, set it to lock, and adjust the valve to 'sealing'.
- Cook at high pressure for 4 minutes, allowing approximately 10 minutes for the pot to pressurize before the timer begins.
- Once the cooking time finishes, perform a quick release of the pressure. If liquid sprays from the valve, pause and wait a couple of minutes before trying again.
- After the pressure has released, remove the lid and give the noodles a gentle stir to separate them.
- Incorporate the pepper, dry mustard, and butter, stirring until the butter fully melts.
- Mix in about 1/4 cup of milk along with the cheddar cheese, stirring until the cheese is well melted. Add more milk for a creamier consistency, if desired.
Notes
For added flavor, consider incorporating different types of cheese or spices.
Make sure the Instant Pot is sealed properly to avoid any cooking issues.
Adjust the amount of milk based on your preference for creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.