Ralph Smith
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Yields:
6
Prep Time:
hrs
10
minutes
Total Time:
several hours
30
minutes
12-ounce can evaporated milk
c.
product cheese, cubed, at place temperature
c.
grated cheddar cheese (about 1 pound)
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- Blend the macaroni, butter, salt, mustard powder and scorching sauce in a 6- to 8-quart Immediate Pot.
- Add 4 cups drinking water to the macaroni mixture.
- 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.
- 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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