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Ingredients
- 2 1/2 cups elbow macaroni
- 2 cups chicken stock
- 1 cup heavy cream
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp butter
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded mozzerella cheese
Preparation
Step 1
Place the macaroni, chicken stock, cream, salt and pepper into the pressure cooker. set pressure cooker to high pressure and set timer to 7 minutes. Once the timer goes off, let the steam out of the pressure cooker using QR, then add the butter, milk and cheeses to the pot and stir.
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