Pressure Cooker Macaroni and Cheese
My go-to Macaroni and Cheese has been evolving over the last year, but I have a new favorite – and of course, it uses the pressure cooker. 1
Both recipes use evaporated milk as their secret weapon. Evaporated milk replaces the flour and milk bechamel sacue, and all the whisking that entails. I mashed the two recipes together, and that’s what I’ve been using ever since.
Now, even with the evaporated milk shortcut, this was a stretch to make on a weeknight. Especially if I want a toasted bread crumb topping. And if I’m making macaroni and cheese, it must have a bread crumb topping.
That’s why I jumped when I saw the pressure cooker macaroni and cheese in Pressure Cooker Perfection. They pressure cook the pasta and spices in a small amount of water, treating it like a risotto. This trick really speeds up the recipe – no waiting for a pot of water to boil, no draining, and one (pressure cooker) pot to clean. Weeknight macaroni and cheese is now within my reach. 2
Recipe: Pressure Cooker Macaroni and Cheese
Adapted from: America’s Test Kitchen Pressure Cooker Perfection
- 6 quart or larger pressure cooker (I use a 6 quart Instant Pot electric PC)
- Serve with a bottle of hot sauce at the table. I like Frank’s Red Hot or the smoky flavor of El Yucateco chipotle hot sauce. Oh, and some cheap bubbly and sweet-hot mustard are also nice.
- I have burned too many bread crumbs in my day. I always I set a timer for 1 minute intervals while I’m broiling. That way, if I get distracted (by a homework meltdown…just to pick a hypothetical example), I have the timer to remind me – “Oh no! The breadcrumbs!”
What do you think? Questions? Other ideas? Leave them in the comments section below.
Click here for my other pressure cooker recipes
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