Macaroni Ingredients
5 cups elbow macaroni
4 tsp chicken base
5 and 1/2 cups water
2 Tbsp butter or margarine
2 Tbsp grated parmesan cheese
1/2 Tbsp yellow mustard
1/2 Tbsp spicy mustard

Cheese Ingredients
8oz shredded sharp cheddar
8oz shredded swiss
6oz cream cheese

Add all “macaroni” ingredients to the pressure cooker, securely lock on lid and set the cooker to high and set timer to cook 6 mins.

Perform a quick release to release the pressure and safely remove the lid. Slowly stir in the “cheese” ingredients until melted and creamy.

Inspired by Bob Warden’s Best Ever Macaroni and Cheese from the Great Food Fast cookbook