Cooking Instructions
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Step 1
Stir
Elbow Macaroni (455 g)
,
Butter (30 g)
,
Yellow Mustard (15 g)
,
Hot Sauce (5 mL)
,
Salt (20 g)
, and
Water (960 mL)
in the Instant Pot. Lock the lid and cook on high pressure for 4 minutes. Quick release the pressure and remove lid.
Step 2
Turn on Sauté Setting. Stir in the
Evaporated Milk (355 mL)
. Add
Sharp Cheddar Cheese (455 g)
and
Parmigiano-Reggiano (170 g)
one handful at a time, stirring constantly allowing cheese to melt between each handful.
Step 3
Remove from heat. Set for 2 minutes for the milk and cheese to completely absorb the pasta and serve!
