Elbow Macaroni (4 1/2 cups)
Butter (2 Tbsp)
Yellow Mustard (1 Tbsp)
Hot Sauce (1 tsp)
Salt (1 Tbsp)
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)
Sharp Cheddar Cheese (4 cups)
Parmigiano-Reggiano (1 2/3 cups)
one handful at a time, stirring constantly allowing cheese to melt between each handful.
Remove from heat. Set for 2 minutes for the milk and cheese to completely absorb the pasta and serve!