Pressure Cooker Macaroni and Cheese September 17, 2014 12:03

  • 8 oz (2 Cups) Elbow Macaroni  
  • 2 Cups Water 
  • Salt and Pepper 
  • 1 tsp. Dry Mustard 
  • Pinch Cayenne Pepper 
  • 1 (12 oz) Can Evaporated Milk 
  • 4 oz Cheddar Cheese 
  • 4 oz Monterey Jack, Mozzarella or Any Favorite Cheese.  
Mix pasta, water, 1 tsp salt, mustard and cayenne together in pressure cooker. Pressure at the second red ring for 5-7 minutes. Release pressure under cold water. 
Stir in evaporated milk and simmer over medium-high heat until sauce has thickened and pasta is tender, 1-3 minutes. Off heat, stir in cheeses a handful at a time until cheese has melted and sauce is smooth. Season with salt and pepper to taste.
  • Add 1 (15 oz) Can Drained Diced Tomatoes with the Macaroni 
  • Stir 8 oz Dice Ham and ½ Cup Frozen Peas with evaporated milk 
  • Stir 8 oz Kielbasa Sausage, cut into ½ inch pieces, and 4 tsp. Dijon mustard with evaporated milk