Ingredients
- 4 cups water
- 1 (16 ounce) package elbow macaroni
- 3 tablespoons butter, softened
- 2 teaspoons dry mustard powder
- 1 ½ teaspoons hot sauce (such as Frank's® RedHot®)
- 1 teaspoon salt, or more to taste
- 12 ounces American cheese, cubed
- 1 (6 ounce) package processed cheese (such as Velveeta®), cubed
- ¼ cup grated Parmesan cheese
- ½ cup heavy whipping cream, or more to taste
Why Everyone Loves This Recipe
Tips From The Kitchen
- Avoid overfilling the pressure cooker to prevent spills or uneven cooking.
- Stir well after cooking to combine the cheese and cream evenly for the best texture.
Step 1
Ad the water, macaroni, butter, mustard powder, hot sauce, and salt to your pressure cooker. Give everything a good stir to mix it all together. Lock the lid in place and set the cooker to high pressure for 4 minutes. It will take about 10 to 15 minutes for the pressure to build up.
Step 2
When the time’s up, carefully release the pressure using the quick-release method as your cooker’s instructions say—this usually takes around 5 minutes. Once the pressure is fully released, open the lid and give the macaroni a good stir.
Step 3
Keep the pot on the warm setting, then slowly add the American cheese, processed cheese, and Parmesan. Stir gently and let the cheese melt into the pasta. Finally, pour in the heavy cream a little at a time, stirring until the mac and cheese reaches the creamy consistency you like.
