Step 1

Boil pasta according to package directions, adding the frozen peas to the boiling water to cook with the pasta. Reserve 1/2 cup of the pasta water prior to draining. Drain pasta and peas and set aside.

Step 2

In a medium saucepan melt butter over medium heat. Combine flour, mustard powder, onion powder, salt & pepper. Sprinkle on melted butter, whisking quickly to combine. Begin adding in pasta water gradually, whisking until smooth in between additions. Add in milk, 1 cup at a time, whisking and allowing the milk to warm in between additions. Add ham and 2 cups shredded cheddar cheese and the mozzarella cheese and whisk gently. Add pasta and peas to the saucepan, stirring to combine. Top with remaining 1 cup shredded cheddar cheese and serve.

Step 3

Combine 4 cups of water, elbow macaroni, mustard powder, salt, peas and ham

Step 4

in your Instant Pot. Close and lock the lid. Set manual, high pressure

Step 5

for 2 minutes.

Step 6

After Instant Pot beeps that it’s finished, wait until timer counts back up to 3 minutes, then release pressure carefully using the quick-release method. Unlock and remove lid.

Step 7

Stir macaroni to separate any clumps.

Step 8

Stir milk and butter into the pot. Add cheese and stir until melted.

Step 9

Season with salt and pepper. Keep Instant Pot on until you’re ready to serve so that the macaroni & cheese will stay warm.