Ingredients:

  • 1 lb (450g) cavatappi
  • 4 cups (950ml) chicken or vegetable broth
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 1 cup (240ml) evaporated milk
  • 4 cups (450g) sharp cheddar cheese, freshly shredded
  • 4 oz (113g) cream cheese, softened and cubed
  • 2 tbsp (28g) unsalted butter

Instructions:

  1. Combine the uncooked pasta, broth, garlic powder, salt, and pepper in the Instant Pot liner. Stir briefly to ensure the pasta is mostly submerged.
  2. Lock the lid, set the valve to 'Sealing,' and select Manual/Pressure Cook on High for 5 minutes.
  3. Perform a Quick Release immediately once the timer beeps to prevent the pasta from overcooking.
  4. While the pasta is piping hot, stir in the unsalted butter and cubed cream cheese. Whisk vigorously until the cream cheese has completely melted into the residual broth.
  5. Slowly pour in the evaporated milk and fold in the shredded cheddar cheese one handful at a time. Stir gently but continuously until the sauce is glossy and clings to the pasta.