– 2 cups elbow macaroni – 2 1/2 cups water – 1 tbsp dried culinary lavender (lightly crushed) – 1 tsp salt – 1/2 tsp black pepper – 2 tbsp unsalted butter – 1 cup shredded sharp cheddar – 1/2 cup grated parmesan – 1/2 cup whole milk or cream – 1/2 tsp garlic powder – 6–8 fresh sage leaves – 1 tbsp olive oil
Add macaroni, water, salt, pepper, garlic powder, and lavender to the Instant Pot. Stir well and pressure cook on high for 4 minutes.
Once done, quick release the steam, then open the lid carefully. The pasta should be cooked and lightly infused with lavender flavor.
Stir in butter, milk, cheddar, and parmesan until smooth and creamy. The residual heat will melt everything perfectly.
In a small skillet, heat olive oil and crisp the sage leaves for about 30 seconds until fragrant and crispy.
Serve mac and cheese in bowls, topping each with crispy sage. The floral aroma and savory crunch bring it all together beautifully.