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Macaroni & Cheese Recipe

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This recipe for Macaroni & Cheese, by , is from The Miller Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Miller


16 oz. uncooked Elbow macaroni
4 c. chicken broth (or water)
2 T. butter
1 tsp. garlic powder (optional)
1/4 tsp. ground yellow mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. Parmesan cheese
1 c. shredded mozzarella
2 c. shredded medium cheddar

1. Add uncooked macaroni, chicken broth, butter and seasonings to inner pot.
2. Seal lid, cook on manual high pressure for 5 minutes. Then do a quick release.
3. Add milk, then cheeses in 3-4 handfuls, stirring in between each addition until smooth & creamy.
4. Season as necessary.

May change cheese, according to individual preferences. Medum cheddar is less greasy than sharp cheddars.

Personal Notes:
Personal Notes:
This produces a creamy mac & cheese. If crusty top desired, place in a casserole, sprinkle top with cheddar and place a few minutes under broiler.
Decrease amount of recipe, depending on number of people you are serving.




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