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Macaroni and Cheese in the Pressure Cooker
Ingredients
  • 1 package (16 ounces) elbow macaroni or shells
  • 4 cups water
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • ⅛ teaspoon cayenne pepper
  • 2 (12 ounce) cans evaporated milk
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups Monterey Jack cheese, shredded
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