• Add macaroni, water, mustard, salt, pepper and butter to the instant pot. Stir well so that the mustard is combined.
• Set timer for 6 minutes on high pressure.
• Release pressure on QPR and stir in the cream cheese until it is combined
• Stir in the milk slowly until blended
• Stir in the cheddar
• Add more milk if needed

Toppings

• Truffled: drizzle with truffle oil, a sprinkle of sea salt and freshly milled black pepper
• Bacon Lovers: top with crispy fried pancetta 
• Add a garlicky herby crunch: sauté a crushed clove of garlic in 2 tbsp olive oil a saucepan, add a half cup of breadcrumbs with a 1 tsp Italian herbs. When lightly brown sprinkle the breadcrumbs mixture over the mac and cheese