Ingredients

1 pound elbow macaroni
1 teaspoon sea salt
¾ cup heavy cream
1 cup freshly grated Parmesan cheese
2 cups shredded cheddar

Method

1. 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.
2. 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.