Three-Cheese Mac 'n' Cheese

INSTRUCTIONS

1. Combine the shells, water, 1½ cups of the cream, 4 tablespoons of the butter, and the mustard in the inner pot of the Instant Pot. Season with 1 teaspoon salt and ½ teaspoon pepper. Give the mixture a stir, then lock the lid in place and turn the valve to Sealing. Pressure Cook on High for 7 minutes.
2. While the pasta cooks, make the bread crumbs, if using. In a frying pan over medium heat, heat the oil. Add the bread crumbs and parsley, season with salt and pepper, and cook, stirring constantly, until the crumbs are well toasted, about 3 minutes. Remove from the heat.
3. When the cooking program is complete, let the steam release naturally for 10 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid, add the cheeses, the remaining ½ cup of cream, and the remaining 2 tablespoons of butter, and stir to mix well. Taste and adjust the seasoning, if needed.
4. Divide among individual bowls, top with the herbed bread crumbs, if using, and freshly ground black pepper. Serve and enjoy!