Name: Creamy Pressure Cooker Macaroni and Cheese
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Water - 4 cups; Elbow macaroni - 1 (16 ounce) package; Butter, softened - 3 tablespoons; Dry mustard powder - 2 teaspoons; Hot sauce (such as Frank's® RedHot®) - 1 ½ teaspoons; Salt, or more to taste - 1 teaspoon; American cheese, cubed - 12 ounces; Processed cheese (such as Velveeta®), cubed - 1 (6 ounce) package; Grated Parmesan cheese - ¼ cup; Heavy whipping cream, or more to taste - ½ cup

Ingredients for - Creamy Pressure Cooker Macaroni and Cheese

1. Water 4 cups

2. Elbow macaroni 1 (16 ounce) package

3. Butter, softened 3 tablespoons

4. Dry mustard powder 2 teaspoons

5. Hot sauce (such as Frank's® RedHot®) 1 ½ teaspoons

6. Salt, or more to taste 1 teaspoon

7. American cheese, cubed 12 ounces

8. Processed cheese (such as Velveeta®), cubed 1 (6 ounce) package

9. Grated Parmesan cheese ¼ cup

10. Heavy whipping cream, or more to taste ½ cup

How to cook deliciously - Creamy Pressure Cooker Macaroni and Cheese

1 . Stage

Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

2 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.