Ingredients

The following ingredients have 8 Servings
  • 1 pound smoked sausage
  • 1 teaspoon olive oil
  • 1 pound macaroni (uncooked)
  • 4 cups water
  • 2 teaspoons dry mustard powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 12 ounces evaporated milk
  • 16 ounces sharp cheddar (grated)
  • 4 ounces Monterey Jack (grated)
  • 1 tablespoon chopped parsley

Instruction

  • Set the Instant Pot or electric pressure cooker to saute on high. Heat the oil in the pot.
  • Slice the smoked sausage into 1/4 inch rounds and place in the pot, cooking until browned on each. Remove sausage from the pot and set aside.
  • Add the macaroni, water, mustard powder, salt, and pepper to the pot.
  • Place the lid on the pressure cooker and set to sealing.
  • Cook on manual pressure for 3 minutes.
  • Quick release the pressure and remove the lid.
  • Turn the pressure cooker to saute and stir in the evaporate milk.
  • Stir in the cheese, one handful at a time, until it's all melted and combined.
  • Stir the sausage into the macaroni and cheese, top with parsley, and serve.