Kasey's Instant Pot Mac and Cheese

Ingredients

1 lb uncooked elbow pasta

4 cups water

1 teaspoon salt

3 tablespoons butter, cut into small pieces

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp parsley flakes

1/4 tsp thyme

2 1/2 cups shredded cheese (I like sharp cheddar)

5oz can of evaporated milk (or 1/2 cup of whole milk)

Directions

Put the pasta, water, and salt into the Instant Pot. Cook for 4 minutes using the manual function. Quick release the steam so your noodles don’t get overcooked.

Gently stir in the butter until melted. Add the cheese and milk (use 2-3 tablespoons of milk at a time, as needed, up to 1/2 cup). Add the garlic powder, onion powder, parsley flakes, and thyme. It will start to thicken up after 5-10 minutes.