Instant Pot Macaroni and Cheese

Stir Elbow Macaroni (4 1/2 cups) , Butter (2 Tbsp) , Yellow Mustard (1 Tbsp) , Hot Sauce (1 tsp) , Salt (1 Tbsp) , and Water (4 cups) in the Instant Pot. Lock the lid and cook on high pressure for 4 minutes. Quick release the pressure and remove lid.

Turn on Sauté Setting. Stir in the Evaporated Milk (12 fl oz) . Add Sharp Cheddar Cheese (4 cups) and Parmigiano-Reggiano (1 2/3 cups) one handful at a time, stirring constantly allowing cheese to melt between each handful.