All-Time Favorite Macaroni and Cheese recipe from 175 Best Multifunction Electric Pressure Cooker Recipes
2 cups elbow macaroni (500 mL) * 1 tsp granulated sugar (5 mL) * 1⁄8 tsp ground nutmeg (0.5 mL) * 2 cups ready-to-use
chicken broth (500 mL) * 1 can evaporated milk (12 oz or 370 mL) * 1 1⁄2 cups shredded sharp (old) Cheddar cheese (375 mL) * 1 cup shredded Gruyère cheese (250 mL)
1. In the pressure cooker, combine macaroni, sugar, nutmeg and stock. Close and lock the lid. Cook on high pressure for 5 minutes. Quickly release the pressure. 2. Stir in milk. Heat the cooker on High/Sauté/Brown. Cook, stirring, for 2 to 3 minutes or until sauce has thickened and pasta is done to your liking. Cancel cooking. 3. Add Cheddar and Gruyère, 1⁄2 cup (125 mL) at a time, stirring until cheese is melted and combined before adding more. Serve immediately.