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Instant Pot
Five-Minute Mac
and Cheese


1 pound elbow macaroni

2 teaspoons mustard powder

1⁄2 teaspoon freshly grated nutmeg

1⁄4 teaspoon cayenne pepper

2 teaspoons kosher salt

3 tablespoons butter

1 (5-ounce) can evaporated milk or 1⁄2 cup heavy cream

8 ounces grated sharp cheddar cheese, divided

4 ounces grated monterey jack, colby jack, or fontina cheese, divided

4 ounces diced Velveeta, divided


In multicooker, stir together first six ingredients with 4 cups water. Cook on high pressure for 4 minutes, then quick release pressure. Add evaporated milk and half of each cheese; stir until cheese melts. Add remaining cheese and stir until melted. Adjust seasoning and serve. From Southern Comfort in an Instant.
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