Pressure Cooker Mac and Cheese (America's Test Kitchen)

1. 1

   Put the macaroni, water, 1 teaspoon of salt, the dry mustard and cayenne pepper in the pressure cooker.

2. 2

   Close and bring up to pressure.

3. 3

   Once pressure has been achieved, turn down the heat to low or medium low (as low as you can go and maintain pressure) and cook under pressure for 5 minutes.

4. 4

   At the end of 5 minutes, immediately release the pressure.

5. 5

   Add the evaporated milk and the tomatoes, and continue to simmer for about 3 minutes or until the sauce thickens.

6. 6

   Remove the pot from the heat and then stir in the cheeses, one handful at a time to help them melt without being clumpy.

* Per serving · 4 servings · Values may vary.