Buffalo chicken mac n' cheese

I halved this recipe and we still got 5 meals

• Add 1/2 lb (1/2 a box) of macaroni, 2 cups water, 1 tsp. kosher salt, 1/2 tsp. ground mustard, 1/2 tsp. smoked paprika to instant pot and mix.
• Add 2 tbsp butter cut up, distributed around pot
• Secure lid, and set to manual on high pressure. Cook for 4 minutes.
• Follow manufacturer’s guide for quick release.
• Stir in 1/2 a 5-oz can evaporated milk (1/2 can = ~1/3 cup)
• Stir in 3 cups of shredded cheese. I typically do 1/4+ cup Parmesan plus some kind of cheddar/monteray jack blend, plus somem more melty cheese blend.
• Season with pepper.
• Mix in some buffalo chicken. I use cut up frozen Wyngz