1 box (16 ounce) elbow macaroni
4 cups of water
3 Tbsp of butter
2 tsp salt
2 cups of shredded cheddar cheese
1 cup of heavy whipping cream (1 can of evaporated milk(12 ounce) would work or even whole milk), add a little more if needed, 1 Tablespoon at a time
Inside the instant pot, place the macaroni, water, salt and butter. Set instant pot on 4 minutes manual, manual release pressure (quick release). After that is done, take lid off and set pot on saute and add whipping cream, and stir. Then slowly add cheese as it melts.
