Ok, this is my new favorite mac and cheese ever! Super creamy and delicious, and just 5 MINUTES in the pressure cooker! Here’s what you’ll need:
Add 12 ounces of macaroni to the pressure cooker insert.
Add 3 cups water, 1 1/2 teaspoons salt, 1 teaspoon dry mustard powder, and a pinch of cayenne pepper.
Stir together, then lock on the lid, with the valve set to “sealing.” Turn it to high pressure for 5 minutes.
While you wait, dice up 8 ounces of smoked ham,
And measure out 3/4 cup of frozen peas.
Once the pressure cooker beeps, release the pressure by turning the valve to “venting.” Watch out for all the crazy steam!
Wait for the little metal pin to drop before opening the lid.
Now turn it to “saute.”
Add a 12 ounce can of evaporated milk, the ham, and the peas.
Stir, and bring to a simmer. Simmer 1 minute to heat the ham and peas through.
Turn the machine completely off, and stir in 8 ounces of shredded cheddar jack cheese. I highly recommend tillamook brand.
Stir until melted and creamy. Add as much black pepper as your family likes.