Step 1

Add the water or broth, butter, salt, pepper, garlic powder, ground mustard, and hot sauce to the Instant Pot.

Step 2

Stir in the pasta and close the lid. Set the steam release knob to the Sealing position.

Step 3

Press the Manual (or Pressure Cook) button and use the +/- button to choose 4 minutes (or half of the time the pasta package directions recommends).

Step 4

When the cook cycle ends, do a Controlled Quick Release of the pressure. Start slowly, using several small bursts of steam release, to make sure none of the sauce spews out with the steam (the butter usually helps keep the foam down). Then fully release the remaining steam.

Step 5

When the pin in the lid drops back down, open the pot and give the contents a stir. You want some liquid in there, but if it looks too watery, take some out.

Step 6

Add the cheeses, a cup at a time, and stir. Let it melt before next step.

Step 7

Add the milk and stir until creamy and blended with the cheese.

Step 8

Adjust salt to taste.

Step 9

If it is too saucy, cover and let sit for a few minutes to soak everything up.

Step 10

Serve hot.