Step 1

Turn the Instant Pot on the sauté setting for 25 minutes (although you may not need this entire amount of time).

Step 2

Fill the Instant Pot stainless steel inner pot with 3 cups of milk, 3 cups of water and 1 tablespoon of butter.

Step 3

Once the liquid begins to simmer, add the macaroni and cook according to the package directions, stirring occasionally to make sure the macaroni does not clump & stick.

Step 4

Drain the macaroni and set it aside.

Step 5

Add the 3 tablespoons of butter to the empty inner pot and turn it back on the sauté setting.

Step 6

When the butter is melted, add the flour, 1 ¼ cups of milk, and seasonings (salt, pepper, garlic powder, onion powder, dried mustard and paprika) and whisk until smooth.

Step 7

Change the Instant Pot cook setting from sauté to slow cook for 1-hour (although you will not need this entire amount of time).

Step 8

While the cook setting changes from sauté to slow cook, allow the ingredients to simmer for about 3 minutes until the mixture thickens slightly.

Step 9

Stir in the cheeses (reserve some for topping when baking).

Step 10

Close the Instant Pot with the lid and let slow cook for 5-10 minutes until the cheeses are blended.

Step 11

Open the lid to add the cooked pasta and the heavy cream to the inner pot, stirring the mixture to blend evenly.

Step 12

Transfer the pasta mixture into an 8-inch cast iron skillet or baking pan.

Step 13

Top with the remaining shredded cheese.

Step 14

Bake in the Instant Pot Omni Plus oven at 350 degrees F for 20 minutes or until golden and bubbly. Or bake in the conventional oven for 25 minutes or until mac and cheese is golden and bubbly.

Step 15

Optionally, garnish with a sprinkle of dry thyme or 4-5 fresh thyme sprigs.

Step 16

Serve and enjoy!