Servings: 4 to 6

I box (16 ounce of elbow macaroni) I box (16 ounce of elbow macaroni)
1 cup of heavy whipping cream ( 1 can of evaporated milk(12 ounce) would work or even whole milk)I think I added a little more till I got the consistency I was looking for- (Tablespoon at a time) 1 cup of heavy whipping cream ( 1 can of evaporated milk(12 ounce) would work or even whole milk)I think I added a little more till I got the consistency I was looking for- (Tablespoon at a time)
3 Tb of butter 3 Tb of butter
2 tsp salt 2 tsp salt
2 cups of shredded cheddar cheese 2 cups of shredded cheddar cheese
4 cups of water 4 cups of water

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!
Enjoy!