– 1 cup elbow macaroni noodles – 2 cups water – 1 tsp kosher salt – 2 tbsp butter – 1/2 cup milk – 3 cups sharp cheddar cheese (shredded) – 1 tsp yellow mustard – 1/2 tsp black pepper
Add pasta, water, and salt to instant pot and cook for 5 minutes
Set the instant pot to saute.
Add the butter, milk, cheese, mustard, and pepper. Stir until the cheese melts and everything has combined.