Pressure Cooker Macaroni and Cheese

By á-49077

Ingredients

• 16 ounces macaroni
• 4 cups water
• 1 teaspoon salt
• 1 teaspoon dry mustard
• Pinch cayenne pepper
• 1 1/2 cups milk
• 1 1/2 cups half & half
• 8 ounce cheddar cheese, shredded
• 8 ounce Monterey Jack cheese, shredded
• Black pepper, to taste

Preparation

Step 1

Stir macaroni, water, salt, mustard and cayenne pepper together in the pressure cooker.

Lock the lid and select high pressure.

Once the pressure button pops up, indicating full pressure, set a timer (not the one on the cooker) for 4 minutes.

Use a quick pressure release when the 4 minutes are up.

Remove lid and stir in the milk and half & half.

Turn on the "browning" setting and cook 1-3 minutes until thick, stirring often.

Add the cheese a handful at a time, stirring to allow it to melt into the macaroni.

Season with pepper and serve.