Mac and Cheese

Mac and Cheese


  • 13 oz elbow macaroni uncooked
  • 2 tablespoons butter unsalted
  • 1/2 teaspoon mustard from a bottle
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • Ground black pepper to taste
  • 4 cups water
  • 1 cup milk 2% or 3.25%
  • 1 1/4 cups or 5 oz cheddar or marble cheese, shredded


  1. Add pasta, butter, mustard, garlic powder, salt, pepper and water into the pot.
  2. Close the lid, turn pressure release valve to Sealing and press Pressure
    Cook on High or Manual for 3 minutes.
  3. After allow pressure come down naturally for 8 minutes to prevent
    splatters all over your counter. Then turn pressure release valve to
    Venting to release remaining pressure.
  4. Open the lid and stir pasta gently.
  5. Add cheese in portions, stirring in between. It might look stringy.
  6. Then add milk in 1/4 cup portions until desired consistency, stirring in
    between. Mac and cheese will become creamy.
  7. Serve immediately.

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