Add the oil, butter and dry pasta to the pot.

Add the mustard, salt and paprika and stir until the butter has melted and the pasta is coated with the oil and butter.

Add the soup and water and stir until completely mixed.

Stir in the shredded cheese.

Close the lid and set the exhaust valve to “air-proof”.

When cooking time is elapsed, turn off keep warm feature and let sit 5 minutes before manually exhausting the pressure.

When all the pressure has been released, carefully open the lid and stir the macaroni and cheese.

Serve immediately or close the lid, leaving the exhaust knob open, and turn the unit onto keep warm. Refrigerate any leftovers.