Recipes from Amy Fagg
1 box elbow macaroni (can use other pasta...shells, radiator)
3 T butter
4 cups water (or enough to cover the noodles)
2 tsp salt
1 can evaporated milk
2 cups shredded cheddar cheese or half a box of Velveeta (My Kids prefer Velveeta)
Place macaroni, salt, butter and water into IP. Cook 4 minutes on manual high pressure. Quick Release.
Stir. Then add the evaporated milk, and shredded or velveeta cheese. Stir until melty. Serve Warm
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