Instructions

• First, cook the elbow macaroni according to the package. Drain it well and set it aside so it doesn’t get soggy later.
• Your pressure cooker pot gets warmed up as you melt the butter over medium heat. This is where you get ready for the sauce base.
• Stir in the flour, whisking non-stop for 1-2 minutes until it’s just lightly browned. This cooks out that raw flour taste and makes your soup creamy.
• Slowly pour in the milk and heavy cream, whisking constantly so no lumps sneak in. Patience here makes it silky smooth.
• Add shredded cheddar and mozzarella cheese in next, stirring until it melts just right and the sauce looks creamy and dreamy.
• Toss in your garlic powder, onion powder, and salt and pepper to get those flavors poppin.
• Fold the cooked macaroni into this cheesy goodness until it’s all coated nice and well. You want every bite packed with flavor.
• If you’ve got cooked chicken ready, fold it in now or cook it right in if you prefer. Finish with a quick release to avoid overcooking the chicken.