Macaroni and Cheese
SERVES: 4
PRESSURE LEVEL: HIGH
RELEASE: QUICK
TOTAL TIME: ABOUT 20 MINUTES
TIME UNDER PRESSURE: 5 MINUTES
WHY THIS RECIPE WORKS For mac and cheese, you’re usually stuck with two options: the stuff from the box, which is fast but tastes pasty and artificial; or, the lusciously cheesy casserole style that requires multiple steps of building the sauce, boiling the pasta, then marrying the two and baking it altogether. With our pressure cooker, we discovered we could have from-scratch mac and cheese ready in 20 minutes, and it could all be done in a single pot. We combined macaroni, water, salt, dry mustard, and cayenne and cooked it under pressure for 5 minutes. Since the dairy curdled when cooked under pressure, we waited to add it until after we released the pressure. Evaporated milk thickened the sauce, and a combination of cheddar and Monterey Jack, stirred in a few handfuls at a time, melted perfectly for a flavorful, super-cheesy mac and cheese. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
8 |
ounces (2 cups) elbow macaroni |
|
2 |
cups water |
|
|
Salt and pepper |
|
1 |
teaspoon dry mustard |
|
|
Pinch cayenne pepper |
|
1 |
(12-ounce) can evaporated milk |
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4 |
ounces sharp cheddar cheese, shredded (1 cup) |
|
4 |
ounces Monterey Jack cheese, shredded (1 cup) |
1. HIGH PRESSURE FOR 5 MINUTES: Mix macaroni, water, 1 teaspoon salt, mustard, and cayenne together in pressure-cooker pot. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 5 minutes, adjusting heat as needed to maintain high pressure.
2. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
3. BEFORE SERVING: Stir in evaporated milk and simmer over medium-high heat until sauce has thickened and pasta is tender, 1 to 3 minutes. Off heat, stir in cheddar and Monterey Jack cheeses, a handful at a time, until cheese has melted and sauce is smooth. Season with salt and pepper to taste. Serve.
VARIATIONS
Mac and Cheese with Tomatoes
Add 1 (15-ounce) can drained diced tomatoes to pot with macaroni.
Mac and Cheese with Ham and Peas
Stir 8 ounces diced ham steak and ½ cup frozen peas into pot with evaporated milk.
Mac and Cheese with Kielbasa and Mustard
Stir 8 ounces kielbasa sausage, cut into ½-inch pieces, and 4 teaspoons whole-grain Dijon mustard into pot with evaporated milk.