1 pound elbow macaroni
1 tablespoon kosher salt
4 cups of water
1 (12-ounce) can evaporated milk
3 tablespoons unsalted butter
1 teaspoon dry mustard
4 cups shredded white cheddar cheese
8 strips cooked bacon, crumbled
Put the pasta and salt in the instant pot and add 4 cups of water. Close the lid and turn the valve to the sealing position. Choose high pressure and set the timer for 4 minutes.
Once the cooking time is up, quick release the pressure. Remove the lid and press Keep Warm/Cancel to turn off the pot, then turn on the sauté function on low.
Stir in the evaporated milk, butter, dry mustard.
While stirring continuously, add the cheese. Stir until the cheese is fully melted.
Stir in the bacon and serve immediately.