Ingredients:
- 1 lb Elbow Macaroni
- 4 cups Fresh Water salted
- 2 tsp Kosher Salt
- 4 oz Cheddar or Swiss Cheese cubed
- 2 stalks Celery diced
Sauce Ingredients:
- 1/4 cup Mayonnaise
- 1/4 cup Homemade Yogurt
- 4 ounces Carrots diced or shredded
- 2 ounces Sweet ‘N Spicy Pickles diced
- 2 Scallions chopped (or red onions)
- 1/8 cup Apple Cider Vinegar (or 1/4 tsp True Lemon)
- 1 Tablespoon White Sugar
- 2 teaspoons Dijon Mustard
- 1 teaspoon Kosher Salt or to taste
- 1/4 teaspoon Freshly Ground Black Pepper
Optional:
- 1 tsp Worcestershire Sauce for a little tang
- 3 oz Black Olives sliced
- 2 ounces Red Bell Peppers minced
- 1/2 cup Frozen Peas thawed and drained of any water
Instructions:
– Add Elbow Macaroni, Kosher Salt and Fresh Water to Pressure Cooker cooking pot.
– Lock on lid and close pressure value. Cook at high pressure (most machines default to high pressure) for 2 minutes.
– When Beep is heard, wait 5 minutes, then release all pressure.
Add cool water to Instant Pot and pour macaroni through the strainer basket to drain.
– Place macaroni into large mixing bowl, along with the cheese, carrots, celery, peas (if using) and scallions.
– While macaroni is cooking, make the sauce.
– In a small mixing bowl, whisk together mayonnaise, yogurt, minced pickles, apple cider vinegar, sugar, Dijon mustard, salt and pepper.
– Pour dressing over macaroni and toss until well coated.
Cover bowl with plastic wrap or a lid and let chill in the refrigerator for at least one hour.