Yields: 6 servings
2½ Cups elbow macaroni
2 Tsp chicken base mixed in 2 cups
water
1 Cup water
2 Tbs butter
1 Tbs greated parmesean cheese
2 Cups shredded sharp cheddar cheese
2 Ounces cream cheese
1 Tsp yellow mustard
1. Add macaroni, chicken base mixed with water, water, butter and parmesean in pressure cooker.
2. Cook on high pressure for 6 minutes
3. Perform a quick release and stir in the cheeses and mustard until melted and creamy. Serve immediately.
