• 3 tbsp butter

• 1 yellow onion diced

• 1 lb elbow macaroni or medium shells (16 oz - be sure to check the package)

• 4 cups chicken broth or vegetable broth

• 3 cups tightly packed shredded Gouda, cheddar or any combo of melty   cheeses

• 1/2 to 1 cup grated parmesan, Parrano or any combo of sharp, hard cheeses

• 1/2 cup half and half or milk

• 1 tsp Dijon mustard 

• 1/2 tsp freshly ground black pepper

Select the high Sauté setting on the Instant Pot and melt the butter. Add the onion and sauté for about 10 minutes, until the onion begins to brown. Add the macaroni and broth. Stir to combine, using a wooden spoon to nudge loose any browned bits from the bottom of the pot.

Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and stir in the Gouda, Parmesan, half-and-half, mustard, and pepper. Let stand for 5 minutes, until thickened, then stir again. Spoon the macaroni and cheese into bowls and serve hot.