Ingredients

Scale

1 pound large elbow macaroni
4 tablespoons unsalted butter
2 teaspoons ground mustard
½ teaspoon garlic powder
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
4 cups water
4 ounces cream cheese, softened and cubed (about 1 cup)
1 cup whole milk
16 ounces sharp cheddar cheese, shredded (about 4 cups)
Grated Parmesan cheese, for serving

Crispy bread crumb topping:

2 tablespoons unsalted butter
½ cup Panko bread crumbs
¼ teaspoon kosher salt
¼ teaspoon cracked black pepper
2 teaspoons Italian parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Add the macaroni followed by the butter, water, ground mustard, kosher salt, black pepper, and cayenne pepper to the bowl of the Instant Pot. Place the lid on and set the vent to “sealing.”

Cook on HIGH pressure for 4 minutes, then manually release the pressure.

Open the lid and add the cubed cream cheese stirring until smooth.

Add the milk and shredded cheese and continue to stir until all of the cheese is melted and smooth. Top with grated Parmesan cheese and crispy bread crumb topping. (recipe follows)

For the crispy bread crumbs: Melt the butter in a small saute pan. Toss the bread crumbs in the butter and season with salt and pepper. Turn off the heat and stir in the parsley.