Pressure Cooker Mac and Cheese

Ingredients

• 8 oz elbow macaroni
• 2½ cup water
• 2 tbsp unsalted butter
• 12 fl oz evaporated milk
• 2 cup sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 2 oz cream cheese
• 1 tsp Dijon mustard (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Add elbow macaroni, water, butter, and salt to the pressure cooker pot. Stir gently to combine.
2. Secure the lid and set the pressure cooker to high pressure for 4 minutes. Allow for a quick release of pressure once cooking is complete.
3. Open the lid and stir the macaroni. Add evaporated milk, shredded cheddar, Monterey Jack, and cream cheese.
4. Stir continuously until all the cheese is melted and the sauce is smooth and creamy. Add Dijon mustard if desired.
5. Season with black pepper and adjust salt to taste. Serve immediately.