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Easy Peasy Instant Pot Macaroni and Cheese

5 from 3 votes

Ingredients
  

  • 16 oz elbow macaroni noodles
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tbsp yellow mustard
  • 1 tbsp hot sauce
  • 4 cups water
  • 12 oz can evaporated milk
  • 10.5 oz can condensed cheddar cheese soup
  • 8 oz cream cheese
  • 2 cups cheddar cheese
  • 2 cups colby jack cheese

Instructions
 

  • In your instant pot, mix together noodles, salt, pepper, mustard, water, and hot sauce. Lock on your lid and set your Instant Pot to manual, 4 minutes. Once cook cycle is over, quick release the pressure.
  • Once pressure is released, open the lid and add in milk, soup, and cheeses. Stir well until melted.
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