Ingredients

• 16 oz pasta
• 3 Tbsp butter
• 1 tsp dry mustard
• 1/2 tsp garlic salt (or 1/8 tsp garlic powder + 3/8 tsp salt)
• 1/2 tsp salt
• 4 cups water
• 1 (5 oz) can evaporated milk
• 3 cups shredded extra-sharp cheddar cheese
• 1 cup shredded Monterey Jack or mozzarella cheese
• 1/4 cup shredded Parmesan cheese (or grated Parmesan to top)

Instructions

1. Place the dry pasta, butter, garlic salt, salt, dry mustard, and water into the Instant Pot. Place the lid on top and seal the toggle switch. Turn on Manual High Pressure for 4 mintes.
2. When cooking is complete, do a quick release and remove the lid when the pin drops.
3. Keep on Warm mode. Add the evaporated milk and half of the cheeses. Melt the cheeses by stirring. When the first batch of cheese is melted, add the other half of the cheese and stir to melt.
4. Test for seasoning and add more salt or pepper if you prefer. Remove from heat and let rest for five minutes to let the sauce thicken.