THE BEST PRESSURE COOKER MAC AND CHEESE

By -

 Ok, so this recipe has lots of promise. It came from melskitchencafe.com It is too dry as it is written (except for the very second it is done), but I think with some tweaks, it could be really quite good. Next time, I will make the noodles as noted but add 1/2 cup diced onion, and then redo the sauce to be 10 oz. smoked gouda, 2 oz. cheddar, 1-2 cup half and half, 1/2 cup evaporated milk, and then 1/2 tsp. chipotle. I'm not sure if you could just add the liquid without a roux, but I think it might work so this is what I will try.

THE BEST PRESSURE COOKER MAC AND CHEESE

NOODLES:

·   3 3/4 cups water (see note) I would do 4 cups next time

·   2 tablespoons butter

·   1 teaspoon salt I would increase this by at least 1/2 tsp.

·   16 ounces elbow macaroni (about 3 cups)

·   1 cup milk (not skim) or evaporated milk We did evaporated milk

CHEESE + SAUCE:

·   1/2 cup milk (not skim) or evaporated milk

·   1 teaspoon cornstarch

·   Pinch dry mustard

·   1/2 to 1 teaspoon hot sauce (optional but delicious for flavor boost) I would do at least 1/2 tsp. chipotle

·   1 1/2 cups (6 ounces) freshly shredded cheddar cheese (see note) We did Colby Jack

·   1 1/2 cups (6 ounces) freshly shredded Monterey Jack cheese We did Smoked Gouda



HTTPS://WWW.MELSKITCHENCAFE.COM/PRESSURE-COOKER-MAC-AND-CHEESE/


So, you put the water, salt, and butter in the pot, add the noodles, stir to cover them, and then dump 1 cup evaporated milk on top. I did mine on high pressure for 3 minutes and then let it sit for 5 min. before depressurizing, but next time I will cook it for 2 minutes. Then, you stir the sauce stuff together (minus the cheese) and stir that into the pasta, then add the grated cheese.



Comments

  1. thejohnmfamilyOctober 15, 2020 at 5:21 PM

    cookingclassy.com uses 1 can of chicken broth for part of the water and stirs in half and half when it is done. Kind of an interesting twist

    https://www.cookingclassy.com/instant-pot-mac-and-cheese/

    ReplyDelete
  2. thejohnmfamilyNovember 22, 2020 at 6:29 PM

    so, today. I sauteed 3/4 cup of onion in 1 Tbs of butter and then put 2 cups of water and 1 can of chicken broth in the pressure cooker. I put the macaroni in, stirred it, and then dumped in the milk. I pressure cooked this for 3 minutes and t hen immediately depressurized it. Then, I stirred 1/2 cup half and half and 1/2 cup evaporated milk with 1/2 tsp. chipotle and 1/2 tsp. ground mustard. I threw in 2 Tbs. of butter and this sauce and stirred it until warm, then added 12 oz cheese (today I did 4 oz. of sharp cheddar and 8 oz, plain gouda). Then, you stir then, bring it to a boil, then turn it off completely. The sauce thickens gradually.

    ReplyDelete
  3. thejohnmfamilyDecember 20, 2020 at 5:21 PM

    Pressure cook for 2 minutes, then release immediately. I added oil to the onion and 2 tsp. salt to the liquid before I pressure cooked it. I did 3/4 chipotle and 3/4 mustard. Cut the cheese in small chunks so it melts as you stir it.

    ReplyDelete
  4. thejohnmfamilyFebruary 24, 2021 at 6:42 PM

    At 2 minutes it wans't done today, so I would go with 3. And, you could probably go up to 1 tsp. chipotle.

    ReplyDelete
  5. thejohnmfamilyMarch 27, 2021 at 5:36 PM

    Ok,, don't stir the milk once you add it. Then, we did all gouda and it was fabulous. And, we did a whole onion and a generous 3/4 tsp. chipotle

    ReplyDelete
  6. thejohnmfamilyNovember 21, 2021 at 3:10 PM

    10 oz. of cheese is fine

    ReplyDelete
  7. thejohnmfamilyDecember 12, 2021 at 7:12 PM

    I do add the cornstarch and 3/4 of the new chipotle is good

    ReplyDelete
  8. thejohnmfamilyFebruary 18, 2024 at 8:55 PM

    Don't skimp on the liquid. I would actually increase it a bit, probably by 1/2 cup.

    ReplyDelete

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more