Ingredients
- 4 cups of fresh water
- A single package of elbow macaroni weighing 16 ounces
- Softened butter, 3 tablespoons
- Dry mustard powder, 2 teaspoons
- Hot sauce like the beloved Frank's® RedHot®, 1 ½ teaspoons
- Salt for flavor, about 1 teaspoon
- American cheese, cut into cubes, 12 ounces in total
- Processed cheese like the famous Velveeta®, cubed in a 6-ounce package
- Grated Parmesan cheese, a generous 1/4 cup
- Rich heavy whipping cream, approximately 1/2 cup, or more to suit your taste
Step 1
In a versatile pressure cooker, mix together water, macaroni, butter, mustard powder, hot sauce, and salt. Stir everything well to ensure they are properly combined. Once mixed, close the lid securely and activate high pressure mode for 4 minutes as per the manufacturer's guidelines. It may take around 10 to 15 minutes for the pressure to build up inside.
Step 2
Once the cooking time is up, carefully release the pressure using the quick-release method following the manufacturer's instructions, which usually takes about 5 minutes. Unlock and open the lid, giving the macaroni a good stir. To keep it warm, leave the pot on the Warm setting.
Step 3
Next, gradually sprinkle in a blend of American cheese, processed cheese, and Parmesan cheese, allowing them to melt into the mixture. As the cheeses start to melt, slowly pour in the heavy cream until you achieve the desired consistency for your dish. Enjoy your creamy and flavorful macaroni and cheese creation!
Extra Tips & Suggestions
- 1. Embrace the power of organization by prepping all your ingredients before starting the cooking process. This will ensure a smooth and hassle-free cooking experience.
- 2. Use airtight containers to store your cheese and pasta, keeping them fresh and ready for whenever the mac and cheese cravings hit.
