Start by selecting the sauté function on your Instant Pot. Add the ground beef and cook until browned, breaking it up with a spoon. This should take about 5-7 minutes.
Once the beef is browned, stir in the garlic powder, smoked paprika, onion powder, ground cumin, salt, and Worcestershire sauce. Cook for another minute to let the spices bloom.
Pour in the uncooked macaroni elbows and water. Stir well to combine, making sure the pasta is submerged in the liquid.
Close the lid and set the Instant Pot to pressure cook on high for 4 minutes. Make sure the valve is set to sealing.
Once the cooking time is up, perform a quick release by carefully turning the valve to venting. Make sure to stand back as the steam escapes.
After the pressure is released, open the lid and stir the mixture. Gradually add in the grated sharp cheddar and Gouda (or your choice of melty white cheese), stirring until completely melted and creamy.
Scoop the delicious mac and cheese into bowls and enjoy your comforting meal.
