Ingredients
Scale
- 1 pound uncooked elbow pasta
- 4 cups water
- 1 teaspoon salt
- 3 tablespoons butter, cut into small pieces
- 2 1/2 cups shredded cheese (smooth-melting –cheddar, gouda, gruyere, Monterrey jack)
- up to 1/2 cup whole milk
Instructions
- Put the pasta, water, and salt into the Instant Pot and cook for 3 minutes using the manual function. Quick release the steam so that your noodles don’t get overcooked and mushy.
- 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 additional seasoning or liquid as necessary, to get the consistency and flavor of your choice.
- ENJOY!!