This recipe uses a pressure cooker, I don’t know how you would cook it without one
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All measurements are Australian metric, you will need to convert them to British or American or whatever you use
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If you can, buy the cheese in blocks and shred it yourself, pre-shredded cheese has chemicals in it that stop it from sticking together which also make it not melt together properly
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For the milk, start off with ½ a cup and slowly go up to 1 cup until you reach the desired consistency of the sauce
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Ingredients:
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450g macaroni
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1L chicken stock
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30g butter
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1 teaspoon hot pepper sauce
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1 teaspoon garlic powder
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½ teaspoon pepper
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½ teaspoon salt
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450g shredded cheddar cheese
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250g shredded mozzarella cheese
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125g shredded parmesan cheese
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½ to 1 cup of milk
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Fresh parsley
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The optional special ingredient uwu
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Instruction:
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Put the macaroni, chicken stock, butter, hot sauce, garlic powder, salt and pepper in the pressure cooker
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Close the lid and set to seal. Cook on manual, high pressure for 5 minutes, then release the pressure
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Add ½ a cup of milk and add the cheese gradually in 3 to 4 handfuls, stirring in between each addition until smooth. If the sauce is too thick for your liking, slowly add up to another ½ a cup of milk until the sauce is the consistency you like