This macaroni and cheese recipe is creamy and luscious with a great blending of flavors. Adding the diced green chiles give just a bit of spiciness and tang. It can be made leaving those out too since they are added at the end of the recipe.
Select MANUAL, HIGH PRESSURE and using the "+/-" buttons select 4 minutes.
While the Instant Pot comes to pressure, whisk together the evaporated milk and mustard. Prepare the cheese and green chilies.
Add the green chiles and stir to combine.
Time for the Instant Pot to come to pressure is not included in the Total Time. It should average around 10 minutes.
If using gluten/wheat macaroni: If there is water present after cooking the pasta it can be drained or if only a small amount be stirred into the pasta and remaining ingredients.