Creamy Mac & Cheese in the Instant Pot

Kristen sent me this one too!!

Creamy Mac & Cheese in the Instant Pot
1 lb. (3 1/2 c.) elbow macaroni
2 T. Butter
1 T. kosher salt
1 teaspoon dry mustard
1/4 t. cayenne
1/2 t. garlic powder
2 T. cornstarch
2 1/2 c. water
3 c. milk, divided
2 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese

Add to instant pot:  macaroni, butter, salt, mustard, cayenne, garlic powder, cornstarch, water and 2 c. milk.  Stir well.
Seal and cook on high pressure 7 minutes.  Quick Release.  If pasta isn't done use saute function and to cook for 2 to 3 more minutes.
Select Saute and add 1/2 c. milk and additional 1/2 c. milk if needed.  Stir in cheeses and stir until melted and creamy.  Serve immediately.