Combine macaroni and water in cooker and cook on high pressure for 6-7 minutes. Make sure to stir noodles/water well before cooking to break up any clumps of noodles that might form.

When fully cooked, vent your cooker until steam runs out, then open and dump in your cheeses, evaporated milk, salt, and butter.

Mix well for about 2 minutes or until you have an evenly thick/creamy consistency.

Sprinkle with pepper and serve.