Stove-top-style macaroni and cheese
Servings: 6 1-1/2 cup servings [300g]
Cost: USD $2.00 per 1-1/2 cup [300g] serving
Dry measuring cup : metal or plastic
Liquid measuring cup : glass or clear plastic
Heat-resistant silicone spatula or wooden spoon
- 4 cups chicken broth [see Note 1] : exactly 32 ounces liquid
- 1 teaspoon hot sauce [see Note 2]
- 4 cups uncooked elbow macaroni : about 16 ounces dry
- 4 tablespoons unsalted butter : ½ stick : 2 ounces liquid
- 8 ounces pasteurized process prepared cheese product [see Note 3] : ¼ 2-pound box
- 4 ounces sharp cheddar cheese, grated [see Note 4] : about 1 cup
- ½ cup heavy whipping cream [see Note 5] : 4 ounces liquid
Combine chicken broth, hot sauce, unsalted butter and uncooked elbow macaroni in multicooker liner pot.
Place liner pot into multicooker and seal, making sure pressure valve is sealed as well.
Pressure cook on high for 5 minutes. It may take up to 15 minutes to bring to pressure. This step will take up to 20 minutes.
Divide cheese mixture into thirds and melt into released macaroni ⅓ at a time until mixed and creamy.
Serve! Macaroni and cheese is a food not best served the next day. It is best served hot and creamy out of the pot when done.
Prep time is divided into 2 parts: Pre-prep: 5 minutes. Melting cheese into macaroni after pressure cooked: 5 minutes.
 Mom used at least 6 quarts salted water on the stove.
 Hot sauce replaces ground black pepper. It does not make this buffalo chicken! It's very mild. Not a 1960s mom ingredient.
 Pasteurized process prepared cheese product: e.g., Velveeta® or store-brand equivalent. I use ALDI-brand Clancy's Cheese Melt.
 Additional cheese added—in addition to PPPCP [Note 2]—to approximate original flavor and cheese content.
 You can use heavy whipping cream in place of heavy cream. Mom used reconstituted powdered milk as needed; which was rare. 2020 Velveeta is not the same as my mom's 1960s Velveeta.