Pressure Cooker Mac and Four Cheeses

Ingredients

• 2 cup dry elbow macaroni
• Nonstick cooking spray
• 1 12 ounce can evaporated milk
• 1 cup water
• 1/4 upfinely chopped onion
• 1/2 easpoongarlic powder
• 1/4 easpoonblack pepper
• 1/8 easpooncayenne pepper
• 1 cup shredded cheddar cheese (1 cup)
• 4 ounce Gruyère or Swiss cheese shredded (1 cup)
• 4 ounce smoked Gouda cheese shredded (1 cup)
• 1/4 upfinely shredded Parmesan cheese
• 1 tablespoon butter
• 1/2 uppanko bread crumbs
• 1 tablespoon snipped fresh Italian parsley
• 1/2 easpoonsmoked paprika

Instructions

1. In a 6-qt. electric or stove-top pressure cooker stir together the first 11 ingredients. Lock the lid in place. Set electric cooker on high pressure to cook 3 minutes. For stove-top pressure cooker, bring up to pressure over medium-high heat. Cook 3 minutes and remove from heat. For both models, let stand 15 minutes to naturally release pressure. Release any remaining pressure. Open lid carefully.
2. Stir. Meanwhile, for the crispy topping, in a large skillet melt butter over medium heat. Add panko; cook and stir 2 minutes or until golden brown. Remove from heat; stir in parsley and smoked paprika. Sprinkle topping over macaroni.