Instant Pot mac and cheese is so easy! Made with regular milk (not evaporated!), this quick mac and cheese recipe features a blend of cheeses for the ultimate in comfort food.
Add butter to the Instant Pot and press the "Saute" button. Add grated onion and cook for 3-4 minutes, stirring frequently. Add garlic and cook for another minute or so.
Add salt, pepper, ground mustard, dry shells, and water to the Instant Pot. Stir everything up. Press the "Keep Warm/Cancel" button to shut off the Saute function, then press the "Manual" button. Using the "+" or "-" buttons, adjust time to 4 minutes of cook time.
Once the cook time is over, carefully do a quick pressure release (see note) and give everything a stir to combine. Pour in the milk and about half of the shredded cheeses. Press the "Saute" button and cook for a few minutes, stirring frequently, until the cheese is melted and some of the liquid is further absorbed.
Shut off of the Instant Pot and stir in the rest of the cheese. If the mixture is still more liquid-y than you'd prefer, keep stirring until it thickens to your liking.
Use an oven mitt to carefully perform the quick pressure release as you don't want to burn yourself when the steam is released.
Inactive recipe time includes an estimate of about 15 minutes for the Instant Pot to come up to pressure.
To simplify the ingredients, you can use a full cup of either smoked gouda or sharp cheddar in place of the 1/2 cup of both.