Rich and Creamy Pressure Cooker Mac and Cheese

Name: Rich and Creamy Pressure Cooker Mac and Cheese Recipe
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 3
Ingredients: 6 oz elbow macaroni; 2 1/2 cup unsalted chicken stock; 1 tbsp salted butter; 1 tsp ground mustard seed; pinch of ground nutmeg; 1/4 tsp cracked black pepper; 5 fl oz evaporated milk; 5 oz shredded cheddar cheese

Minutes to Prepare: 6
Minutes to Cook: 9

Number of Servings: 3

Ingredients

6 oz elbow macaroni 2 1/2 cup unsalted chicken stock 1 tbsp salted butter1 tsp ground mustard seedpinch of ground nutmeg1/4 tsp cracked black pepper5 fl oz evaporated milk5 oz shredded cheddar cheese

Directions

Add macaroni, butter, stock, and spices to the pressure cooker. Bring up to 15 psi and cook for 5 minutes on lowest heat to maintain pressure. Turn off heat and use quick release to depressurize. Open up the pressure cooker and add the evaporated milk. Turn up the heat to high. Bring to a boil while stirring frequently so as not to scald the milk. Reduce the heat to low and stir in the cheese until melted and well combined.

Serving Size:�Approximately 3 servings (3/4 cup each)

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 529.0
Total Fat: 25.3 g
Cholesterol: 78.6 mg
Sodium: 495.8 mg
Total Carbs: 50.6 g
Dietary Fiber: 2.1 g
Protein: 26.6 g

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