Boil pasta according to package directions, adding the frozen peas to the boiling water to cook with the pasta. Reserve 1/2 cup of the pasta water prior to draining. Drain pasta and peas and set aside.

In a medium saucepan melt butter over medium heat. Combine flour, mustard powder, onion powder, salt & pepper. Sprinkle on melted butter, whisking quickly to combine. Begin adding in pasta water gradually, whisking until smooth in between additions. Add in milk, 1 cup at a time, whisking and allowing the milk to warm in between additions. Add ham and 2 cups shredded cheddar cheese and the mozzarella cheese and whisk gently. Add pasta and peas to the saucepan, stirring to combine. Top with remaining 1 cup shredded cheddar cheese and serve.

Combine 4 cups of water, elbow macaroni, mustard powder, salt, peas and ham

in your Instant Pot. Close and lock the lid. Set manual, high pressure

for 2 minutes.

After Instant Pot beeps that it’s finished, wait until timer counts back up to 3 minutes, then release pressure carefully using the quick-release method. Unlock and remove lid.

Stir macaroni to separate any clumps.

Stir milk and butter into the pot. Add cheese and stir until melted.

Season with salt and pepper. Keep Instant Pot on until you’re ready to serve so that the macaroni & cheese will stay warm.