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.
Combine the elbow pasta, water and salt in the insert of the 6 qt Instant Pot. Stir and secure the lid; set the pressure vent to SEALING.
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.
When the 4 minutes has completed do a QUICK RELEASE and leave the Instant Pot on the "KEEP WARM" setting (it will automatically change to that after the quick release). Note: when the lid is opened, the pasta water may have foamed up but it will quickly subside.
Add the butter, evaporated milk with the mustard and stir to melt the butter.
Add the cheese in 3 batches, stirring between each addition until all the cheese has melted and has become creamy (note: if using purchased grated cheese it may take a few additional minutes to melt).
Add the green chiles and stir to combine.
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Notes
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.