If you don't have a pressure cooker, just cook the noodles and add the cheese at the end. I'm sure it will end up tasting the same.
The recipe is found in the Bob Warden's Slow Food Fast Cookbook. You can purchase it online at QVC (http://www.qvc.com/)
2 1/2 cups elbow macaroni
2 teaspoons chicken base mixed into 2 cups water
(I just used 2 cups chicken broth that I had on hand)
1 cup water
2 tablespoons butter or margarine
1 tablespoon grated Parmesan cheese
2 cups shredded sharp cheddar cheese
2 ounces cream cheese (1/4 of a regular sized block)
1 teaspoon yellow mustard
1. Add all macaroni ingredients to pressure cooker, securely lock on lid and set the cooker to high and cook for 6 minutes
2. Perform a quick release to release the pressure. Safely remove lid and slowly stir in cheese ingredients until melted and serve immediately.
THE FEEDBACK: 10 out of 10!
We all thought this recipe tasted really good - 100% times better than packaged Mac n' Cheese!
Give it a try and let me know what you think.