Creamy Pressure Cooker Macaroni And Cheese
- 4 cups water
- 1 (16 ounce) package elbow macaroni
- 3 tablespoons butter, softened
- 2 teaspoons dry mustard powder
- 1 1/2 teaspoons hot sauce (such as Frank's(R) RedHot(R))
- 1 teaspoon salt, or more to taste
- 12 ounces American cheese, cubed
- 1 (6 ounce) package processed cheese (such as Velveeta(R)), cubed
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy whipping cream, or more to taste
- Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.
water, elbow macaroni, butter, mustard powder, hot sauce, salt, american cheese, parmesan cheese, heavy whipping cream
Taken from www.allrecipes.com/recipe/262615/creamy-pressure-cooker-macaroni-and-cheese/ (may not work)