Recipe: Pressure Cooker Macaroni and Cheese - 8 recipes

PRESSURE COOKER MACARONI AND CHEESE RECIPES

THE RECIPES THAT FOLLOW USE:
1. Chicken base, Parmesan, cheddar and cream cheese.
2. Cream cheese, Italian blend cheese, Monterey Jack and cheddar cheese.
3. Shredded cheese.
4. Condensed cheddar cheese soup and Colby Jack cheese
5. Evaporated milk, cheddar and Monterey Jack cheese.
6. Heavy cream, Gruyere, Brie, cheddar and mozzarella cheese.
7. Chicken stock, evaporated milk, cheddar, Monterey Jack and American cheese.
8. Heavy cream, Jarlsburg, Provolone and Fontina cheese

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1. PRESSURE COOKER MACARONI AND CHEESE

2 1/2 cups uncooked elbow macaroni
2 teaspoons chicken base mixed into 2 cups water
1 cup water (or combination of water and milk)
2 tablespoons butter or margarine
1 tablespoon grated Parmesan cheese
2 cups shredded sharp cheddar cheese
2 ounces cream cheese (1/4 of 8-ounce sized block)
1 teaspoon yellow mustard

Add macaroni, chicken base, liquids, and butter to pressure cooker, securely lock on lid and set the cooker to high and cook for 6 minutes.

Perform a quick release to release the pressure. Safely remove lid and slowly stir in cheese ingredients until melted and serve immediately.

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2. PRESSURE COOKER MAC AND CHEESE

8 oz uncooked elbow macaroni
2 1/2 quarts water
3 tbsp butter
3 tbsp all purpose flour
2 cups milk
1 (8 oz) pkg cream cheese
1 tsp salt
1 tsp ground black pepper
1 cup grated Italian blend cheese
1 cup shredded Monterey jack
1/2 cup shredded extra sharp cheddar
2 tbsp anchovy paste
1 tsp dill
1 tsp smoked paprika
1/2 tsp ground mustard

Add the macaroni to the pressure cooker insert with at least 2 1/2 quarts of water. Close the pressure cooker, locking the pressure nozzle into place. Set your pressure cooker to max pressure (10 PSI), and cook for 10 minutes. Safely release pressure; remove and strain. Set macaroni aside while preparing the sauce.

Combine butter and flour over the brown setting, stir well until mixture starts to bubble. Add milk, salt and black pepper and whisk until combined. Let cook until it starts to boil, stirring occasionally. Remove from heat and add all the cheese, dill, anchovy paste, smoked paprika and elbow macaroni.

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3. MACARONI AND CHEESE
(pressure cooker)

4 tablespoons butter
2 packages shredded cheese
2 cups water
Salt (to taste)
1 box elbow pasta
2 cups milk
Ground black pepper (to taste)

Select brown on your machine and melt the butter, then toss the uncooked pasta in and coat. Add water and salt; close the top, set pressure to 40 and cook for 6 minutes. Release steam and open cooker up.

Add the remaining ingredients; stir to combine. Close the release steam button again and set the pressure to 40 and the cooking time for 2 minutes. When that's finished, release steam again, open up top, stir, and serve.

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4. MACARONI AND CHEESE
(pressure cooker)

3 Tbsp. olive oil
3 Tbsp. butter
1 lb. uncooked rotini pasta
1/2 tsp. dry mustard
1/2 tsp salt
1/2 tsp paprika
2 cans (10 3/4 oz each) condensed cheddar cheese soup
4 1/2 cups hot water
2 cups shredded Colby Jack cheese

Plug the pressure cooker in and press the "set cook time" button to 8 minutes. Add the oil, butter and dry pasta to the pot. Add the mustard, salt and paprika and stir until the butter has melted and the pasta is coated with the oil and butter.

Add the (undiluted) soup and water and stir until completely mixed. Stir in the shredded cheese. Close the lid and set the exhaust valve to "air-proof". When cooking time is elapsed, turn off keep warm feature and let sit 5 minutes before manually exhausting the pressure. When all the pressure has been released, carefully open the lid and stir the macaroni and cheese. Serve immediately or close the lid, leaving the exhaust knob open, and turn the unit onto keep warm. Refrigerate any leftovers.

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5. PRESSURE COOKER MACARONI AND CHEESE

1 (16 ounce) package elbow macaroni or shells
4 cups water
2 teaspoons salt
2 teaspoons dry mustard
1/8 teaspoon ground cayenne pepper
2 cans (12 ounces each) evaporated milk
2 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese

Mix macaroni, 4 cups water, salt, mustard, and cayenne together in pressure cooker pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. When valve drops carefully remove lid. Stir in evaporated milk. Select browning and simmer until sauce has thickened and pasta is tender, 1 to 3 minutes. Turn of pressure cooker, stir in cheeses gradually until cheese has melted and sauce is smooth. Season with additional salt and pepper to taste

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6. CHEESE MONGER'S MAC AND CHEESE
(pressure cooker)

2 cups chicken stock
2 1/2 cups elbow macaroni
1 cup heavy (whipping) cream
1 tbsp. butter
2 tsp. fresh thyme
1/2 tsp. ground nutmeg
1 1/2 cups shredded Gruyere cheese
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup shredded brie (rind removed)
OPTIONAL ADDITIONS:
4 oz. Prosciutto (sauteed in the pressure cooker and then set aside - stir in after the cheese)
1/2 cup chopped tomato (stirred in after the cheese)
1 cup frozen peas (added with the pasta)

Add first 6 ingredients to the pressure cooker. Set the pressure cooker to 6 minutes, press start. Release pressure and remove the lid add the cheeses; replace the cover and let it melt for about 3 minutes. Stir.

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7. MIGHTY MAC AND CHEESE
(pressure cooker)
Makes 6 servings

3 1/2 cups uncooked elbow (or other small pasta)
2 cups chicken stock
1 (12 ounce) can evaporated milk
1 tablespoon unsalted butter
1 tablespoon ketchup
1 teaspoon dry mustard
1 teaspoon kosher salt, or to taste
Pinch of cayenne pepper
15 American cheese slices
4 ounces extra sharp cheddar cheese, shredded
2 ounces Monterey Jack cheese, shredded

Place all ingredients, except Cheddar and Monterey Jack cheeses, into the pressure cooker; secure lid. Set steam vent to SEAL and timer to 6 minutes. When cooking is complete, carefully release the pressure manually then remove lid. Add remaining cheeses and stir until melted before serving

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8. PRESSURE COOKER MACARONI AND CHEESE

2 1/2 cups uncooked pasta
2 cups chicken broth, milk or water (or a combination)
1 cup heavy (whipping) cream
1/2 tsp. ground nutmeg
1 tbsp. dry mustard
1 cup each shredded Jarlsburg cheese and Provolone cheese
3/4 cup shredded Extra-Aged Fontina cheese
Salt and pepper to taste

Add all ingredients except Fontina, salt, and pepper in pressure cooker. Set to rice; cook for eight minutes.

Add Fontina; stir well, keep warm while melting the cheese. Taste for salt and pepper.