Start by turning on your Instant Pot and selecting the sauté function. Melt 2 tablespoons of unsalted butter in the inner pot. This step warms up the pot and starts building flavor.

Next, once the butter has melted, add 16 ounces of dry elbow macaroni. Stir for a minute to coat the pasta with the melted butter. This helps to toast the pasta slightly and gives it a wonderful flavor.

Now, it’s time for 4 cups of low-sodium chicken stock to enter the scene. Make sure to scrape the bottom of the pot to prevent any noodles from sticking and causing the dreaded burn notice later!

After the stock, add in your seasonings. Toss in a teaspoon each of cayenne pepper sauce (for that zing!), smoked paprika, granulated garlic, sea salt, and freshly ground black pepper. Stir to combine everything.

Close the lid of your Instant Pot, ensuring the valve is set to sealing. Set the cooking time to 4 minutes on high pressure. It’s about to get steamy!

Once the cooking time is up, perform a quick release by turning the valve to venting. Be cautious of the steam! Once the pressure is fully released, carefully remove the lid.

Now for the best part—cheese! Stir in 2 cups of shredded sharp cheddar cheese, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese. Mix until the cheeses are fully melted and incorporated.

If you desire a creamier texture, pour in up to 1 cup of whole milk. This will give your mac and cheese that extra cozy feel. Stir well to ensure everything is blended.

Give it a taste test. Feel free to add more salt or spices according to your preference.

Scoop the mac and cheese into bowls or onto plates and serve hot. Trust me, it’s hard to resist diving right in!