Instant Pot Macaroni and Cheese 4 Ways

Base (All Variations)

• 1/2 cup yellow onion finely chopped
• 1 pound elbow macaroni (or your favorite short-cut pasta, see notes for cooking times)
• 2 cups water
• 2 cups chicken broth OR omit broth and use 4 cups total water, low sodium or vegetable broth
• 1 teaspoon kosher salt
• 2 teaspoons mustard powder I use Colman's, ground
• 3/4 to 1 cup heavy cream depending on how rich you want the finished dish - heavy cream will yield a creamier sauce), warmed, or half and half
• 4 ounces cream cheese softened, block-style

Ultimate Classic Cheddar

• 4 tablespoons butter unsalted
• 1/2 teaspoon onion powder
• 1/2 to 2 teaspoons paprika start with 1/2 teaspoon and add, to taste; quantity will depend on how fragrant your paprika is, sweet
• 1/2 teaspoon black pepper freshly-ground
• 14 ounces cheddar cheese 3-1/2 cups, lightly packed, shredded, sharp or extra-sharp
• 1/2 cup Parmigiano Reggiano cheese grated
• hot sauce to taste (optional, or cayenne pepper

Bacon-Gouda

• 4 ounces Bacon , cut into a small dice
• 2 tablespoons butter unsalted
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika sweet
• 1/2 teaspoon black pepper freshly-ground
• 8 ounces cheddar cheese about 2 cups, lightly-packed, sharp, shredded
• 8 ounces smoked Gouda cheese about 2 cups, lightly-packed, shredded

Truffled Mushroom

• 4 tablespoons butter unsalted
• 10 ounces mushroom I use a gourmet mix of cremini, shiitake, and chanterelle, sliced
• 1/2 teaspoon black pepper freshly-ground
• 1/2 teaspoon garlic powder
• 1 teaspoon thyme chopped fresh leaves
• 6 ounces gruyere cheese about 1-1/2 cups, lightly-packed, shredded
• 8 ounces cheddar cheese about 2 cups, lightly-packed, shredded, sharp, white
• 1/2 cup Parmigiano Reggiano cheese grated
• 1-3 teaspoons truffle oil (to taste, depending on the potency of the bottle you're using)

Creamy Crab

• 4 tablespoons butter unsalted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika sweet
• 1-3 teaspoons Seafood Seasoning (such as Old Bay), to taste, depending on the brand
• 2 teaspoons Worcestershire sauce
• 1/4 cup Parmigiano Reggiano cheese grated
• 10 ounces cheddar cheese about 2-1/2 cups, lightly-packed, shredded, sharp, white
• 4 ounces Muenster cheese about 1 cup, lightly-packed, shredded
• 2 tablespoons chives chopped fresh
• 1-2 tablespoons lemon juice to taste, fresh
• 3/4 pound lump crabmeat picked over for cartilage, or jumbo lump
• hot sauce to taste (optional, your favorite