Ingredients
| 1 box | (375 g) | macaroni pasta |
| 3 cups | (750 ml) | water |
| 1/2 tsp | (2 ml) | salt |
| 1 tbsp | (30 ml) | butter |
| 1/2 tsp | (2 ml) | garlic powder |
| 1/4 tsp | (1 ml) | dry mustard |
| 1/2 tsp | (2 ml) | ground pepper |
| 1/2 cup | (125 ml) | evaporated milk |
| 2 cups | (500 ml) | shredded cheese (cheese blends work best) |
Directions
- Combine pasta, water, salt, butter, garlic powder, mustard powder, and ground pepper in your cooker pot of the Instant Pot.
- Seal and turn to manual for 4 minutes.
- When cooking is complete, use the quick release until the pin drops.
- Stir pasta and add evaporated milk. Add cheese, stir until cheese is melted. Adjust seasoning as desired.