PRESSURE COOKER 5-MINUTE MACARONI & CHEESE WITH TOMATOES & PANKO HERB CRUST RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Mix macaroni, water and tomatoes (if using), salt, mustard and cayenne together in a pressure-cooker pot. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. Cook for 5 minutes, adjusting heat as needed to maintain high pressure. NOTE: I use an electric pressure cooker, so I just locked on the lid, set pressure to medium low and set the timer for 5 minutes. Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you. Stir in evaporated milk and simmer over medium-high heat until sauce has thickened and pasta is tender, 1 to 3 minutes. *You can use 2% evaporated milk, just cook the pasta longer until it thickens Turn off heat, stir in cheddar and Monterey Jack cheeses, a handful at a time, until the cheese has melted and sauce is smooth. PANKO TOPPING: In a small skillet, melt the butter and then add the panko and herbs. Gently combine with a fork. Add a layer of the topping on top of the mac 'n cheese and broil (on highest rack) for 1-2 minutes, until golden brown.
INSTANT POT MACARONI AND CHEESE
This creamy mac 'n' cheese cooks right in the pressure cooker, in vegetable or chicken broth, requiring no straining or draining.
Provided by Coco Morante
Categories Macaroni and Cheese Instant Pot Super Bowl Pasta One-Pot Meal Kid-Friendly Small Plates
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine the macaroni, broth, and butter in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
CREAMY PRESSURE COOKER MACARONI AND CHEESE
This yummy, creamy macaroni and cheese is the perfect comfort food! Super simple to make in a pressure cooker, you will have this on the table in no time.
Provided by Christina
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.
Nutrition Facts : Calories 541 calories, Carbohydrate 44.8 g, Cholesterol 90.8 mg, Fat 30.2 g, Fiber 1.8 g, Protein 22.1 g, SaturatedFat 18.3 g, Sodium 1294.1 mg, Sugar 3.3 g
ONE POT WONDER TOMATO BASIL PASTA RECIPE RECIPE - (4.6/5)
Provided by rsams
Number Of Ingredients 10
Steps:
- Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired . Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.
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- Mix macaroni, water and tomatoes (if using), salt, mustard and cayenne together in a pressure-cooker pot. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. Cook for 5 minutes, adjusting heat as needed to maintain high pressure.
- NOTE: I use an electric pressure cooker, so I just locked on the lid, set pressure to medium low and set the timer for 5 minutes.
- Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
- Stir in evaporated milk and simmer over medium-high heat until sauce has thickened and pasta is tender, 1 to 3 minutes.
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- Mix macaroni, water and tomatoes (if using), salt, mustard and cayenne together in a pressure-cooker pot. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat.
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- Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
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- Add the water to the insert of a 6-quart electric pressure cooker. Add the butter, salt and macaroni. Stir to even out the noodles.
- Set the cook time for 3 minutes. Let the pressure naturally release for 5 minutes and then quick release the remaining pressure. If liquid spurts out of the valve, close it and wait 1-2 minutes and try again. Keep the pressure cooker on the warm/hold setting (don't hit cancel).
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