2 T. Butter
1 Onion, diced (I used a sweet onion)
3 C. Macaroni, uncooked
5 Garlic Cloves, minced
1 T. Dijon Mustard (I used stone ground)
1/4 t. Ground Nutmeg
1/2 t. Salt
1/4 t. Pepper
3 3/4 C. Vegetable Stock
1 C. Milk
1 C. Mozzarella Cheese
2 C. Sharp Cheddar Cheese
1/4 C. Parmesan Cheese
Saute the onion in the butter. Add the next 7 ingredients to the Instant Pot and cook on high pressure for 6 minutes. Naturally release for 6 minutes and then do a quick release.
Open lid, add remaining ingredients, and stir until cheese is melted and sauce is creamy. Serve.
Adapted from littlesunnykitchen.com
6 servings = 470 Calories