Pressure Cooker Mac and Cheese!

Pressure cooker Mac and Cheese

Serves 8

Ingredients

3 cups macaroni

2 cups milk

¼ tsp fresh cracker black pepper

1 tsp. chicken base

2 tsp. garlic powder

1 pinch nutmeg

1 tsp salt

5 tbsp. cornstarch added to ¼ cup cold water. Mix well set aside.

2 cups shredded cheddar

1 cup shredded Edam cheese

1 cup shredded mozzarella

¼ cup shredded parmesan

Preparation

 Place 9 cups of water and 3 cups macaroni elbows in pressure cooker. Put pressure cooker on high heat and cook until you get full pressure ( two rings). Then set cooking temperature to medium low heat and cook for 5 minutes. Make sure you maintain high pressure. Quick release pressure until you can remove lid. Drain macaroni and set aside (do not rinse)

Add milk to pot and bring to boil. When boiling add cornstarch water mixture, Bring to boil.

Turn pressure cooker off. Add all spices, cheese and mix well until combined.

Add pasta and mix.

Truffle Mac and cheese

Add 3 Tbsp. truffle oil.

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