Add the dried pasta, chicken broth, and butter to the inner pot.
Secure the lid and make sure the venting knob is in the “Sealing” position.
Press the “Manual” or "Pressure Cook" button, on “High Pressure” and use the + and – buttons to set the timer to 4 minutes.
When the timer beeps place a towel over the pressure release valve and “Quick Release” the pressure. Pull the knob in short bursts to avoid a foam explosion. If you hear gurgling, turn it off and try again.
Remove the lid. Press the “Cancel” button, then the “Saute” button. Add the cheeses a little bit at a time stirring in between.
Continue stirring until all of the cheese is melted. Pour in the milk and add the dry mustard, paprika, onion powder and cayenne.
Stir until thoroughly combined and the mixture starts to thicken. Season to taste with sea salt and black pepper. Turn the pressure cooker off and serve.
Notes
I used Sharp Cheddar and Gruyere cheese, but you can substitute Gouda or Monterrey Jack for the Gruyere. A combination of cheese will give you the best flavor.
When you first remove the lid there is still quite a bit of liquid left in the pot. Do not try to cook all of the liquid out or your pasta will end up being dry.
I used CashewMilk so my Instant Pot Macaroni and Cheese is thinner than if you use whole milk or heavy cream.
I used Cellentani shaped noodles because I love the shape. You can use any noodles that you like, but adjust the cooking time if they are significantly smaller in size.
Allow the mac and cheese cool down to room temperature before storing it. Transfer the mac and cheese into an airtight container or resealable plastic bag and store in the refrigerator for up to 3 - 5 days.
See the post for all variations, questions, and answers.