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Creamy Instant Pot Macaroni and Cheese
Ingredients
  • 1 pound elbow macaroni
  • 4 tablespoons Cabot Unsalted Butter
  • 2¼ teaspoons ground mustard, preferably English mustard
  • 2 teaspoons kosher salt
  • ½ teaspoon granulated onion or onion powder
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 4 cups water
  • 4 ounces Cabot Cream Cheese, cubed (about 1 cup)
  • 1 cup whole milk
  • 8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups)
  • 8 ounces Cabot Monterey Jack, grated (about 2 cups)
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