Ingredients
1 pound elbow macaroni
1 teaspoon sea salt
¾ cup heavy cream
1 cup freshly grated Parmesan cheese
2 cups shredded cheddar
Method
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In an Instant Pot, combine the macaroni, 4 cups water, and salt. Secure the lid, close the vent valve, and cook on high pressure for 4 minutes. Manually release the steam to prevent the noodles from overcooking. A very small amount of water should remain in the pot; drain if needed.
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Add the cream, Parmesan, and cheddar. Stir to combine until the cheese is melted. Add pepper, peas and sriracha if using. To serve, scoop into individual bowls.
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