Mac & Cheese

No boiling pot, no draining, no second saucepan for the sauce. The pasta cooks in the same liquid that becomes the sauce.

Ingredients

• 450 g elbow macaroni
• 4 cups water or stock
• 1 tsp salt
• 1 tsp mustard powder
• 1 can (370 g) evaporated milk
• 3 cups sharp cheddar, grated
• 1 cup mozzarella, grated
• Black pepper, to taste

Method

1. Add macaroni, water, salt, and mustard powder to the pot. Do not stir in anything else yet.
2. Seal the lid. Pressure cook on high for 4 minutes.
3. Quick release the pressure immediately.
4. Set the pot to sauté. Stir in evaporated milk.
5. Add cheeses a handful at a time, stirring until fully melted.
6. Season with pepper. Serve immediately — it thickens as it cools.