12 ounces dry macaroni
3 cups water
1 1/2 teaspoons salt
1 teaspoon dry mustard powder
Pinch cayenne pepper
8 ounces diced smoked ham
3/4 cup frozen peas
1 (12 oz) can evaporated milk
8 ounces shredded cheddar jack cheese
Place macaroni, water, salt, mustard powder, and cayenne in the pressure cooker. Set to sealing and cook on high pressure for 5 minutes. Quick release the pressure.
Turn pressure cooker to saute. Add the ham, peas, and evaporated milk, and bring to a simmer. Simmer 1 minute, stirring.
Turn machine off and stir in the cheese. Stir until creamy and melted. Serve.
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