Pressure Cooker Macaroni and Cheese

• Vegetarian

• Condiments

  • 1 tsp Mustard, dry

• Pasta & Grains

  • 16 oz Macaroni

• Baking & Spices

  • 1 Black pepper
  • 1 pinch Cayenne pepper
  • 1 tsp Salt

• Dairy

  • 8 oz Cheddar cheese
  • 1 1/2 cups Half & half
  • 1 1/2 cups Milk
  • 8 oz Monterey jack cheese

• Liquids

  • 4 cups Water

Found on keyingredient.com

Ingredients

• 16 oz macaroni
• 4 cups water
• 1 tsp. salt
• 1 tsp. dry mustard
• pinch cayenne pepper
• 1½ cups milk
• 1½ cups half & half
• 8 oz cheddar cheese, shredded
• 8 oz Monterey Jack cheese, shredded
• black pepper, to taste

Directions

• Directions 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.
• 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.