1 pound uncooked elbow pasta
4 cups water
1 teaspoon salt
3 tablespoons butter, cut into small pieces
2 1/2 cups shredded cheese
up to 1/2 cup whole milk


1.Noodles: Put the pasta, water, and salt into the Instant Pot. Cook for 4 minutes using the manual function. Quick release the steam so your noodles don’t get overcooked.
2.Cheese: Gently stir in the butter until melted. Add the cheese and milk (use 2-3 tablespoons of milk at a time, as needed, up to 1/2 cup). Add more seasoning or liquid as necessary. MWAH! Enjoy. It’s so, so good.

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