1 pound elbow macaroni or small shells 3 cups water
Salt and pepper 2 tsp dry mustard 1/8 tsp cayenne pepper 2 12 ounce cans evaporated milk 4 ounces sharp cheddar cheese, shredded, 1 cup 4 ounces Monterey Jack cheese, shredded, 1 cup Combine macaroni, water, 1 and a half tsp salt, mustard, and cayenne pepper in the pot. Lock the lid in place and close pressure release valve . Pressure cook on high pressure for five minutes. Turn off and quick-release pressure. Remove lid, allowing steam to escape away from you. Stir the milk into the macaroni mixture and cook on Sautee until the sauce has thickened and the macaroni is fully cooked. This will take from 2 to 10 minutes. Turn off and stir in cheese, one handful at a time,. Stir in each handful until the sauce is smooth and cheese is melted. Season to taste. Notes: When cooking the milk into the macaroni, I didn't have to stir constantly, but don't walk away either. The recipe says you can ad 10 ounces of broccoli with the macaroni. I did this, and I don't recommend it. Maybe if the broccoli is frozen solid, but fresh, it disappeared. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
