|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)|
- 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.