1pound(16 oz) cavatappi pasta, or pasta of your choice
1can(12 oz.) evaporated milk
4cupschopped broccoli florets (about 1 head)
3 1/2cupsshredded sharp cheddar cheese (see notes)
coarsely ground black pepper, to taste
Add pasta, water, and salt to the Instant Pot and stir, making sure that all pasta is submerged in the water.
Secure lid of Instant Pot, making sure valve is turned to “seal.” Set on Manual high pressure for 4 minutes.
When cooking has finished, quick release pressure (see note). When valve lowers, remove cover, switch Instant Pot to “saute” mode and stir in evaporated milk and broccoli.
Simmer, stirring frequently for 6-7 minutes.
Stir in mustard powder and cheese. Turn Instant Pot to “warm” and place cover on for 5 minutes. Remove cover, stir, taste and season with pepper as desired.
I prefer to grate my own cheddar cheese because it yields a smoother, velvety result. (Plus it’s cheaper!). Pre-grated cheese works but it doesn’t stay quite as smooth as it cools.
The Instant Pot tends to sputter a little when you release the pressure. You can place a towel over the valve to prevent a mess. Just be careful when removing towel because it will be wet with very hot water.
For a baked casserole: Spoon prepared mac and cheese into a greased baking dish. Add additional shredded cheese to the top, if desired. Bake at 350ºF for 20-30 minutes or until golden brown and a little crispy on the top.
If desired, substitute frozen peas or corn, thawed slightly.