1 (12-ounce) package medium pasta shells
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1/2 cup heavy cream
1 1/2 teaspoons Dijon mustard
8 ounces shredded extra-sharp cheddar cheese, about 2 cups
1/2 cup freshly grated Parmesan
Add pasta, paprika, onion powder and garlic powder to a 6-qt Instant Pot®. Stir in 3 1/2 cups water; season with salt and pepper, to taste.
Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Select warm setting. Stir in heavy cream and Dijon until warmed, about 1 minute. Gradually whisk in cheeses until melted, about 2 minutes; season with salt and pepper, to taste.
Serve immediately.