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2.5 Cups chicken stock
3 Cups elbow macaroni
1 Cup heavy cream
1 15 oz. can diced tomatoes
2 Teaspoon dried oregano
1 Teaspoon salt
1 Teaspoon black pepper
½ Cup milk
1½ Cups cheddar cheese, shredded
1½ Cups Mozzarella cheese, shredded
1. In an IMUSA PRESSURE COOKER add
first ingredients and mix Bring to a boil
and place cover on pressure cooker
2. Once the orange tab pops up bring
down heat to medium high and allow to
cook under pressure for minutes
3. Turn o heat and release excess
pressure by pressing on the release valve
with a wooden spatula Once the orange
tab goes back down open pressure cooker
and mix in milk and both cheeses
If needed salt to taste then serve
MAKES 6 to 8 SERVINGS.
Pressure Cooker Tomato Mac n Cheese
BY GEORGE DURAN
This will be a week-night favorite for
the whole family, cheesy & delicious!
18


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