Creamy Pressure Cooker Macaroni And Cheese - cooking recipe

Ingredients

4 cups water
1 (16 ounce) package elbow macaroni
3 tablespoons butter, softened
2 teaspoons dry mustard powder
1 1/2 teaspoons hot sauce (such as Frank's(R) RedHot(R))
1 teaspoon salt, or more to taste
12 ounces American cheese, cubed
1 (6 ounce) package processed cheese (such as Velveeta(R)), cubed
1/4 cup grated Parmesan cheese
1/2 cup heavy whipping cream, or more to taste

Preparation

Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.