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water elbow macaroni butter mustard powder hot sauce salt American cheese Parmesan cheese heavy whipping cream
Viewed: 47 - Published at: 7 years agoIngredients
- 4 cups water
- 1 (16 ounce) package elbow macaroni
- 3 tablespoons butter, softened
- 2 teaspoons dry mustard powder
- 1 1/2 teaspoons hot sauce (such as Frank's(R) RedHot(R))
- 1 teaspoon salt, or more to taste
- 12 ounces American cheese, cubed
- 1 (6 ounce) package processed cheese (such as Velveeta(R)), cubed
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy whipping cream, or more to taste
Method
- Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.
