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Creamy Instant Pot Mac and Cheese Recipe


1 pound small 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
3 cups water
4 ounces Cabot Cream Cheese, cubed (about 1 cup)
¾ cup whole milk
8 ounces Cabot Seriously Sharp Cheddar, grated or Seriously Sharp Shredded Cheddar (about 2 cups)
8 ounces Cabot Monterey Jack, grated or Monterey Jack Shredded Cheese (about 2 cups)



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