Servings: 8 people as a side dish 4 cups water 1 pound elbow macaroni pasta 1 1/2 tsp fine sea salt 1 tsp ground mustard 1/2 tsp paprika 1/2 tsp garlic powder 2 Tbsp unsalted butter 12 oz can evaporated milk 2 cups shredded mild cheddar cheese 1 cup shredded Monterey Jack cheese , or Mozzarella Freshly cracked black pepper, optional for garnish
Into a 6-quart instant pot multi-cooker, add 4 cups water, macaroni pasta, salt, mustard, paprika, and garlic powder. Stir to combine.
Add butter. Cover with the lid and set the pressure cooker on manual high pressure for 4 minutes. After the cooking cycle is complete,
follow the manufacturers guide for a quick release and wait until all of the pressure is released. Turn off the instant pot.
Stir in the evaporated milk right away. Add the cheese one cup at a time, stirring with each addition. Once the cheese is completely melted,
season to taste and serve right away garnished with freshly cracked black pepper if desired. If a looser cheese sauce is preferred, stir in some hot water.