Macaroni and cheese is one of my favorite comfort foods. It makes a wonderful side dish for dinner and provides a filling lunch for my girlies. A simple internet search will give you access to thousands of mac and cheese recipes, some gourmet style laden with fancy cheeses and others the simple homestyle versions that graced the kitchen table of my childhood. I prefer a simple version like the one I’m sharing with you today.
Because our family loves macaroni and cheese so much, I’m always interested in ways to make it tasty and fast. This year, I discovered a way to make macaroni and cheese quickly and adapted a recipe to suit our tastes. Using my digital pressure cooker, I can prepare a delicious macaroni and cheese in only 16 minutes! Yes, friends…16 minutes!
Before I share the recipe, let me tell you about the pressure cooker. My pressure cooker (pictured above) is a digital 6 quart model made by Cook’s Essentials and sold on QVC. It features an easy to use push button display, a safe and simple pressure valve, and a roomy insert. It works quickly and quietly. Once ingredients have been placed inside, the lid has been locked, and settings confirmed, the cooker comes to pressure in about 10 minutes. Because ingredients are cooked under high pressure, foods cook much more quickly and are packed with flavor.
My pressure cooker is a few years old and no longer available, but you can find other Cook’s Essentials pressure cookers in various sizes and colors at QVC. You can also purchase one online at several retailers including Amazon, Williams Sonoma, Sur La Table, and Macys. Look for reliable brands such as Nesco, InstaPot, and Cuisinart.
Now, onto the recipe.
Pressure Cooked Macaroni and Cheese*
2 ½ cups macaroni, uncooked
2 ½ cups water
1 tablespoon butter
2 tablespoons grated Parmesan cheese
salt and pepper to taste
1 cup shredded mozzarella cheese
1 cup shredded Mexican cheese blend
Place macaroni, water, butter, Parmesan cheese, salt and pepper in the pressure cooker. Close and lock the pressure cooker. Set it for 6 minutes on high. Perform a quick release to release the pressure. Open the lid and stir in the mozzarella and Mexican blend cheeses. Serve.
*Adapted from Great Food Fast by Bob Warden, a book I HIGHLY recommend.
Don’t be frightened by the thought of using a digital pressure cooker. This is not my grandmother’s old school pressure cooker that rattled, shook, and scared me away from the stove. Want to learn more? Check out this video that highlights a digital pressure cooker’s ease of use.
© 2013, Andrea Thorpe. All rights reserved.