Ingredients:

  • 16 oz elbow macaroni
  • 4 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1/2 tsp dry mustard powder
  • 1/4 tsp garlic powder
  • 12 oz evaporated milk
  • 2 cups sharp white cheddar, freshly shredded
  • 1 cup Gruyere cheese, freshly shredded
  • 1/2 cup Parmesan cheese, freshly grated

Instructions:

  1. Place the 16 oz elbow macaroni into the pressure cooker liner. Note: Don't rinse the pasta; we need those starches for the sauce.
  2. Add the 4 cups chicken broth, 2 tbsp butter, 1 tsp salt, 1/2 tsp dry mustard, and 1/4 tsp garlic powder.
  3. Stir briefly to ensure the pasta is submerged. Note: It is okay if a few tips are sticking out.
  4. Seal the lid and set to high pressure for 4 minutes. Until the timer beeps and the kitchen smells of savory broth.
  5. Perform a quick pressure release immediately. Note: Use a long spoon to flip the valve to stay clear of the steam.
  6. Open the lid and stir the noodles. Until they look slightly wet but fully cooked.
  7. Pour in the 12 oz evaporated milk and stir.
  8. Add the shredded white cheddar, Gruyere, and Parmesan in three batches. Until the cheese is fully melted and velvety.
  9. Let the pot sit for 5 minutes. Until the sauce thickens and clings to every noodle.
  10. Serve immediately while the cheese is still stretchy and soul warming.