5 min Mac and cheese.

2 cups pasta, 2 cups water, ½ tsp salt. (I sometimes add a dash of turmeric or mustard powder too). High pressure, 5 mins, QR. Do not drain. Sauté button, Add ½ can (6oz) evaporated milk, bring to a boil. Add 1 cup (or more) shredded cheese. Whisk. The sauce thickens upon standing and I usually throw in frozen peas and they cook themselves in the hot cheesy sauce.

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