uploaded the recipe

README.md

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-# mac_and_cheese
+## ☆ Emily’s epic mac and cheese ☆
-Emily's epic mac and cheese recipe
+### Notes:
+-	This recipe uses a pressure cooker, I don’t know how you would cook it without one
+-	All measurements are Australian metric, you will need to convert them to British or American or whatever you use
+-	If you can, buy the cheese in blocks and shred it yourself, pre-shredded cheese has chemicals in it that stop it from sticking together which also make it not melt together properly
+-	For the milk, start off with ½ a cup and slowly go up to 1 cup until you reach the desired consistency of the sauce
+
+### Ingredients:
+-	450g macaroni
+-	1L chicken stock
+-	30g butter
+-	1 teaspoon hot pepper sauce
+-	1 teaspoon garlic powder
+-	½ teaspoon pepper
+-	½ teaspoon salt
+-	450g shredded cheddar cheese
+-	250g shredded mozzarella cheese
+-	125g shredded parmesan cheese
+-	½ to 1 cup of milk
+-	Fresh parsley
+-	~~The optional special ingredient uwu~~
+
+### Instructions:
+-	Put the macaroni, chicken stock, butter, hot sauce, garlic powder, salt and pepper in the pressure cooker
+-	Close the lid and set to seal. Cook on manual, high pressure for 5 minutes, then release the pressure
+-	Add ½ a cup of milk and add the cheese gradually in 3 to 4 handfuls, stirring in between each addition until smooth. If the sauce is too thick for your liking, slowly add up to another ½ a cup of milk until the sauce is the consistency you like
+-	Top with parsley and serve ^w^
+