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Mac and cheese in the pressure cooker Recipe

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Ingredients:  
Recipe: Pressure Cooker Macaroni and Cheese



6 quart or larger pressure cooker (I used a 6 quart Instant Pot electric PC)

Ingredients

1 pound dried elbow macaroni
2 tablespoons butter
1 tablespoon yellow mustard
1 teaspoon hot pepper sauce
1 tablespoon Kosher salt (or 2 teaspoons table salt)
4 cups water
1 – 12oz can evaporated milk
16 ounces shredded extra-sharp cheddar cheese
6 ounces shredded Parmigiano cheese
Optional 2-3 tablespoons dived canned jalapeno peppers

Bread Crumb Topping (optional)

1 cup panko bread crumbs, mixed with melted butter and parm cheese
Directions:
Directions:
1. Pressure cook the pasta and spices

Stir the macaroni, butter, mustard, hot pepper sauce, salt, and 4 cups water in the pressure cooker pot. Lock the lid on the pressure cooker and bring the cooker up to high pressure. Cook on high pressure for 4 minutes , then quick release the pressure and remove the lid.


2.
Turn the heat under the pot down to low (or turn the electric pressure cooker to simmer), and stir in the evaporated milk. Test a piece of pasta by taking a bite – it should be al dente, but cooked through. If the pasta is still tough in the middle, simmer it for a few minutes, until it is tender. Stir in the cheese one handful at a time, stirring constantly and waiting for the current handful to melt before adding the next handful.


3. Top with breadcrumbs and broil

Optional step, if you like a toasted bread crumb topping:Pour the macaroni into a 3 quart broiler-safe dish, patting it down to level out the surface. Sprinkle the panko over the macaroni and cheese in an even layer. Broil the macaroni and cheese on high until the bread crumbs are toasted, about 5 minutes. Check the bread crumbs often – they go from pale brown to burnt in a flash.

 

 

 

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