This is the first new Pressure Cooker recipe of 2017 I tried. We happened to be watching the infomercial for the Pressure Cooker XL (the one we own) and we watched them make Mac and Cheese in it. So I promptly went out and bought the ingredients. I believe I made this 2/15/17.
It's a combination of 2 recipes.
The main thing I took from the other blog was I used chicken stock vs water.
While I was prepping and cooking the mac and cheese, I put some bacon and chicken in the oven at 350 for about 30 minutes to add protein to the dish.
There is a topping recipe on the blog that I did not use.
amount of cheese is a personal preference, so start with the lower amount and add more, until desired amount is achieved.Use any of your favorite kinds of cheese and be creative.
Any pasta shells will work. Rule of thumb is to cook pasta for 1/2 the lesser cook time stated on package and then subtract 2 minutes
My Notes: I didn't add hot sauce and we used a colby jack and mozzarella. After tasting hubby suggested adding some velveeta. I think I used the heavy cream as well. The pasta was cooked perfect- I really thought that it would be not enough but the 5 minute natural release must help after the only 3 minutes of cooking.