Step 1

ADD the macaroni, butter, water, ground mustard, kosher salt, granulated onion or onion powder, black pepper, and cayenne pepper to the bowl of the Instant Pot. Stir to combine.

Step 2

SECURE the lid and make sure the vent is set to “sealing”.

Step 3

SELECT “Manual” and set pressure to “HIGH” for 4 minutes. When the 4 minutes is up, quick release the pressure by flipping the vent to “VENTING”. Set Instant Pot to “KEEP WARM”.

Step 4

OPEN the lid and add the cubed cream cheese. Stir gently but thoroughly until the cream cheese is melted.

Step 5

ADD the milk, Seriously Sharp Cheddar, and Monterey Jack and continue to stir until all of the cheese is melted and smooth. Serve immediately.