For many, Macaroni and Cheese is a timeless comfort food, al dente noodles smothered in creamy cheese sauce, but here’s the kicker, you can make it in 6 minutes flat!
Now I know you’re probably wondering, how does one cook macaroni in only 6 minutes? Well folks, with a digital pressure cooker, that’s how! Don’t have one of these beauties in your kitchen? That’s okay too, we’ve included stove top directions for you, but alas, it will take a few minutes longer to whip this dish up.
2 1/2 cups Elbow Macaroni (uncooked)
1/2 tsp onion powder
1 tablespoon butter
1 tablespoon parmesan cheese
2 cups grated cheese – (we use sharp cheddar)
1/4 c. cream cheese (approx. 2 oz)
1 tsp dry mustard
Measure the macaroni directly into the pressure cooker and add 3 cups of water, onion powder, butter, and parmesan cheese.
Set timer for 5 minutes. As soon as the cycle ends, manually release pressure as directed by the manufacturer and add the grated cheese, cream cheese and dry mustard. Close the top and let it rest 1 minute. Open, stir thoroughly and serve immediately.
Stove top method: Sorry- this will take a bit longer than 6 minutes!
Cook the elbow macaroni (to your taste preference) according to package directions and then drain. (No need to rinse), Return pan to burner (which should now be OFF, but still warm).
Add onion powder, butter, parmesan cheese, grated cheese, cream cheese and dry mustard. Sprinkle with salt and pepper, stir briefly.
Cover and let sit 3 minutes, remove the cover, stir thoroughly until evenly coated. Serve immediately
The Pressure Cooker we used for this recipe is the Maximatic 8 quart which can also be used for Pressure Cooker Canning in Smaller Quantities and offers 14 Multifunction Pre-Programmed Settings. You can View it on Amazon Here
© Can Stock Photo Inc. / tacar