Ingredients
● 16 oz macaroni
● 4 cups water
● 1 tsp. salt
● 1 tsp. dry mustard
● pinch cayenne pepper
● 1 1/2 cups milk
● 1 1/2 cups half & half
● 8 oz cheddar cheese shredded
● 8 oz Monterey Jack cheese shredded
● black pepper to taste
Instructions
- Stir macaroni, water, salt, mustard and cayenne pepper together in the pressure cooker.
- Lock the lid and select high pressure and set the timer for 4 minutes.
- Use a quick pressure release when the 4 minutes are up.
- Remove lid and stir in the milk and half & half.
- Turn on the “browning” setting and cook 1-3 minutes until thick, stirring often.
- Add the cheese a handful at a time, stirring to allow it to melt into the macaroni.
- Season with pepper and serve.