Instant Pot Mac and Cheese

• 1 lb pasta1 lb pasta1 lb gluten-free pasta1 lb gluten-free pasta — knock the cook time down a minute — gluten-free pasta softens fast under pressure
• 3 2/3 cups water3 2/3 cups water
• 2 tbsp butter2 tbsp unsalted butter
• 1 1/2 tsp dijon mustard1 1/2 tsp dijon mustard
• 1/4 tsp garlic powder1/4 tsp garlic powder
• 1 tsp salt1 tsp salt
• black pepper, to tasteblack pepper, freshly cracked, to taste
• 1 cup milk1 cup milk
• 4 cups grated sharp cheddar4 cups sharp cheddar cheese, grated
• a big handful of grated parmesan1/2 cup parmesan, grated

Steps

1. Add the pasta, water, butter, mustard, garlic powder, and salt to the Instant Pot and give it a quick stir.
2. Seal the lid and cook on high pressure for 4 minutes, then do a quick release and open it up.
3. Stir in the milk, then add the cheeses a handful at a time, stirring until it melts into a smooth sauce.
4. Let it rest a minute to thicken, taste for salt and pepper, and serve warm.