Directions

1. Pour water into pressure cooker. Place dry pasta in.
2. Close lid and lock. Set to "multi grain" and adjust for 5 minutes.
3. When done, quick release until all pressure is released.
4. Open and stir pasta to separate noodles.
5. In a small bowl, mix evaporated milk, cornstarch, onion powder, mustard powder, sea salt, and fresh ground black pepper.
6. Add mixture into pasta in the cooker. Add Parmesan cheese, cheddar or smoked Gouda, butter, and cream cheese.
7. Set to "sear" and cook until sauce thickens, 5 to 6 minutes.