PRESSURE COOKER MACARONI & CHEESE RECIPE - (4.4/5)

Pressure Cooker Macaroni & Cheese Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 8

1 package elbow macaroni or shells, 16 ounces
4 cups water
2 teaspoons salt
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
2 cans evaporated milk, 12 ounces
2 cups sharp Cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded

Steps:

Mix macaroni, water, salt, mustard, and cayenne together in pressure cooker pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. When valve drops carefully remove lid. Stir in evaporated milk. Select browning and simmer until sauce has thickened and pasta is tender, 1 to 3 minutes. Turn of pressure cooker, stir in cheddar and Monterey Jack cheeses, a handful at a time, until cheese has melted and sauce is smooth. (It is important to do it a handful at a time so the cheese doesn't clump together.) Season with additional salt and pepper to taste.