4-Minute Pressure Cooker Mac & Cheese

Cold weather is here and comfort food is.....well......comfortable!
This 4-Minute Pressure Cooker Mac & Cheese recipe is adapted from several others seen in recent blogs. It's my own take and it's fast and delicious!

I use either my 6.5 quart Technique electric pressure cooker, or my 4 quart Elite round pressure cooker for this recipe. 

Ingredients:
1 box elbow macaroni (I personally like the Creamette Large Elbow Macaroni; 16 ounce box....any elbow macaroni will work, though)
1 cup milk
2 Tbs Frank's Hot Sauce
2 Tbs Yellow Mustard
2 Tsp salt
1/2 stick butter (1/4 cup)
Velveeta Cheese (1/2 of a 16 oz block cubed)

Add all ingredients EXCEPT cheese to the pressure cooker pot.
Add water to cover the mixture by about 1" and stir mixture. 
Seal and set cooker for 4 minutes. It will take about 10 minutes for most cookers to reach pressure and begin cooking. 
When the 4 minutes are complete, do a quick release. Be careful, as you may have some spray from the release valve. I release slowly until the spray has stopped, then more quickly. 
Add the cubed Velveeta and stir until melted. Add additional milk as needed.
Serve and watch it disappear!