- This recipe uses a pressure cooker, I don’t know how you would cook it without one
- All measurements are Australian metric, you will need to convert them to British or American or whatever you use
- 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
- 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
- 450g macaroni
- 1L chicken stock
- 30g butter
- 1 teaspoon hot pepper sauce
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon salt
- 450g shredded cheddar cheese
- 250g shredded mozzarella cheese
- 125g shredded parmesan cheese
- ½ to 1 cup of milk
- Fresh parsley
The optional special ingredient uwu
- Put the macaroni, chicken stock, butter, hot sauce, garlic powder, salt and pepper in the pressure cooker
- Close the lid and set to seal. Cook on manual, high pressure for 5 minutes, then release the pressure
- 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
- Top with parsley and serve ^w^
its open sauce haha