Ingredients:
· 2 ½ cups elbow macaroni
· 2 cups Chicken Stock
· 1 cup heavy cream
· ½ teaspoon salt
· ½ teaspoon pepper
· 1 recipe Spicy Pimento Cheese
· 1 Tbsp. salted butter
· ½ cup milk
· ¼ cup Colby Cheese
· ¼ cup shredded Monterey Jack Cheese with Peppers
Method:
1. Place the macaroni, chicken stock, heavy cream, salt and pepper in the pressure cooker. Set your pressure cooker to high pressure and set time for 7 minutes. Once the timer goes off let the pressure naturally release.
2. After pressure has released add the butter and milk. Stir in the pimento cheese a spoonful at a time to minimize clumping. Add Colby and Monterey Jack Cheese a handful at time.