Cheddar cheese – Shredded from a block at home, it will be tastier and more melting.
How to make it
Grate the cheese and set it aside to come close to room temperature.
Brown the meat in the sautee mode.
Add the onions and cook until softened.
Add garlic, Worcestershire sauce, tomato paste and salt/pepper. Cook for 2 minutes.
Add a quarter of the beef broth. Use a silicone spatula to scrape up any brown bits from the bottom of the pan.
Add all the broth and the macaroni.
Close the lid, seal the valve and cook under pressure for 5 minutes.
Flip the quick release valve. Stir in cheese until well blended.
Serve with garlic bread and cheese!