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Macaroni and Cheese in the Pressure Cooker
Adapted from America's Test Kitchen's recipe. "I doubled the recipe to feed my crowd, and adapted it for the electric pressure cooker. ATK preferred stovetop pressure cookers in their buying guide, but they do admit that electrics have a big advantage – you can set them and walk away, which for me outweighs any of the disadvantages. I sprinkled the top of my 'shells and cheese' with some crisp bacon. That’s definitely optional, but everything’s better with bacon."
Ingredients
  • 1 package (16 ounces) elbow macaroni or shells
  • 4 cups water
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • ⅛ teaspoon cayenne pepper
  • 2 (12 ounce) cans evaporated milk
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups Monterey Jack cheese, shredded
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