Six Minute Mac & Cheese Under Pressure

You've never made such tasty mac & cheese so fast. Great if your in a hurry or for a mid-week meal. You'll be proud to serve this to family and company! The recipe is below:


































































My snail mail address is:
Hands That Cook
P. O. Box 44
Choc, Al. 36254











3 cups elbow macaroni
2 cups chicken stock or broth
1 cup water
2 tblsp. butter or margarine
2 tblsp. parmesan cheese
1/4 tsp. salt
1/8 tsp. white pepper
2 cups shredded sharp cheddar cheese
4 oz. processed cheese (like Velveeta)
1 tsp. yellow mustard (optional)...you'll either love it or hate it!

In your pressure cooker, add everything but the 2 cups of shredded cheese and the processed cheese.
Set the pressure cooker to 15 psi (high) and the timer for 6 minutes. When the time is up, quick release the pressure. Add the remaining cheeses and stir till melted. If mac isn't "creamy" enough, I had very good results adding buttermilk until I got the consistency I wanted but you can use water. Enjoy!!