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 This Dish Is So Satisfying
Cooking Tips
- Stir well after cooking to ensure the cheese melts evenly and the sauce is smooth.
- Avoid overcooking the pasta to prevent it from becoming mushy.
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. Close the lid securely and set the cooker to high pressure for 4 minutes. It might take about 10 to 15 minutes for the pressure to build up.
Step 2
Once the cooking time is up, carefully release the pressure using the quick-release method—this usually takes around 5 minutes. When it’s safe to open, unlock the lid and give the macaroni a good stir. Keep the pot on the Warm setting as you slowly add the American cheese, processed cheese, and Parmesan, letting each melt into the pasta.
Step 3
Finally, pour in the heavy cream little by little, stirring as you go, until the sauce reaches the creamy consistency you like. Serve warm and enjoy!
