- 8 oz./225 g macaroni
- ½ lb./225 g ground beef
- 1 small onion, finely chopped
- ¼ cup ketchup
- 2 tbsp. yellow mustard
- 2 tbsp. dill relish
- 1⅓ cups beef stock
- ½ tsp. salt
- 1 cup cheddar cheese, shredded
Place all ingredients, except for the cheese, into the base of the Microwave Pressure Cooker and stir to combine. If noodles are not fully submerged, add ½-cup additional beef stock.
Cover, lock in place, and microwave on high power for 15 minutes. At the end of cooking time, let the pressure release naturally.
Stir, top with cheese and serve warm.