Macaroni and Cheese
  • 3 cups water
  • 3 cups dry large elbow macaroni
  • 1 14.5–oz can evaporated milk
  • 2 Tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp dry mustard powder
  • 4 cups sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp butter
  • 2 oz cream cheese room temperature
  1. Spray the inside of your pressure cook pot with nonstick cooking spray.
  2. Place the water and macaroni in a pressure cooker. Lock the lid into place and pressure cook on manual high for 5 minutes. Turn off the heat and wait 5 minutes before Quick Releasing the pressure.
  3. While the macaroni is cooking, combine the evaporated milk, cornstarch, salt, pepper, onion powder, and mustard in a small bowl.
  4. Remove the lid cautiously and gently stir the macaroni to separate it.
  5. Add the evaporated milk mixture, cheeses and butter to the cooked macaroni. Set the pressure cooker to the warm setting and lightly stir until the sauce thickens and the cheese
Recipe Notes

Note: Remove immediately from pot to prevent sticking or burning.