Servings: 6

16oz elbow or shell noodles 16oz elbow or shell noodles
16oz velveta 16oz velveta
1C Milk 1C Milk
3 TBS butter 3 TBS butter
Teaspoon oil or Pam spray Teaspoon oil or Pam spray
2 tsp salt 2 tsp salt

If using Pam spray inside of pot for oil see below*
4 cups water
16oz noodles
Teaspoon of oil. *(This prevents a mess with foam while cooking and at time of release)
tsp salt
Cook at high pressure for 4 minutes
Begin short burts of controlled release for about a minute then go full release. If it starts spewing foam return to controlled burts a bit longer.  Leave it on keep warm while you mix ingredients in
Do not drain
Add ½ c milk to a cup
Add cheese
Stir until done
Add salt and pepper

For additional flavor add a few teaspoons of dried mustard to water when cooking pasta and or a dash of franks hot sauce  For additional flavor add a few teaspoons of dried mustard to water when cooking pasta and or a dash of franks hot sauce