PRESSURE COOKER MAC AND CHEESE (AMERICA'S TEST KITCHEN)

Pressure Cooker Mac and Cheese (America's Test Kitchen) image

Provided by Twiggyann

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces uncooked elbow macaroni
2 cups water
salt and pepper
1 teaspoon dry mustard
1 pinch cayenne pepper
1 (12 ounce) can evaporated milk
4 ounces sharp cheddar cheese, shredded or 1 cup sharp cheddar cheese
4 ounces monterey jack cheese, shredded or 1 cup monterey jack cheese
1 (14 1/2 ounce) can diced tomatoes, drained

Steps:

Put the macaroni, water, 1 teaspoon of salt, the dry mustard and cayenne pepper in the pressure cooker. Close and bring up to pressure. Once pressure has been achieved, turn down the heat to low or medium low (as low as you can go and maintain pressure) and cook under pressure for 5 minutes.
At the end of 5 minutes, immediately release the pressure. Add the evaporated milk and the tomatoes, and continue to simmer for about 3 minutes or until the sauce thickens.
Remove the pot from the heat and then stir in the cheeses, one handful at a time to help them melt without being clumpy.

Nutrition Facts : Calories 586, Fat 26.3, SaturatedFat 15.8, Cholesterol 81.3, Sodium 440.3, Carbohydrate 58.4, Fiber 3.2, Sugar 4.7, Protein 29.1