Step 1

If using a bouillon cube, take a moment to crush that up as much as you can.

Step 2

Add 4 cups of water to the Instant Pot, then stir in the bouillon cube.

Step 3

Add 16 ounces of short pasta. Do not stir the pasta, but pat it down to make sure the water is touching all of it.

Step 4

Add 2 tablespoons of vegan butter.

Step 5

Close the lid. Set the valve to sealing and Pressure Cook on HIGH for 4 minutes.

Step 6

Once the timer stops, natural release for 5 minutes, then quick release the remaining steam until the pin drops.

Step 7

Remove the lid on the Instant Pot and stir the noodles.

Step 8

Set the Instant Pot to 'Keep Warm.'

Step 9

Add all of the spices, except for the cornstarch, as well as the almond milk and combine thoroughly.

Step 10

In a small bowl whisk together 1 tablespoon of cornstarch with 1 tablespoon of water until no clumps remain. Then, add that to the Mac and cheese and stir.

Step 11

Add 2 more tablespoons of vegan butter if you need more creaminess.

Step 12

OPTIONAL: Add 1 tablespoon of vegan mayonnaise to the end just to add a bit more richness and creaminess.

Step 13

Taste the Mac and cheese and see if you need to adjust any levels of spices or salt.

Step 14

Serve in a bowl and garnish with chives if possible.