Ralph Smith

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Prep Time:




Total Time:

several hours




12-ounce can evaporated milk


product cheese, cubed, at place temperature


grated cheddar cheese (about 1 pound)

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  1. Blend the macaroni, butter, salt, mustard powder and scorching sauce in a 6- to 8-quart Immediate Pot. 
  2. Add 4 cups drinking water to the macaroni mixture.
  3. Place on and lock the lid, creating certain the steam valve is in the sealing place. Set the pot to strain-cook on substantial for 3 minutes. When the time is up, diligently transform the valve to the venting placement and let the force release. Unlock and take away the lid, being mindful of any remaining steam.
  4. Add the evaporated milk and cream cheese to the pot and stir. Add the cheddar cheese, a handful at a time, stirring, until finally all of the cheese is melted and the mac and cheese is really creamy.

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