PRESSURE COOKER 5-MINUTE MACARONI & CHEESE WITH TOMATOES & PANKO HERB CRUST RECIPE - (4.6/5)

Pressure Cooker 5-Minute Macaroni & Cheese with Tomatoes & Panko Herb crust Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 13

TOPPING:
2 cups (8-ounces) elbow macaroni
2 cups water
Salt & pepper
1 teaspoon dry mustard
Pinch cayenne pepper
1 (12-ounce) can evaporated milk*
1 cup (4-ounces) sharp cheddar cheese, shredded
1 cup (4-ounces) Monterey Jack cheese, shredded
1 can petite drained diced tomatoes (optional)
1/2 stick unsalted butter
1 cup panko crumbs
3 sprigs fresh thyme

Steps:

Mix macaroni, water and tomatoes (if using), salt, mustard and cayenne together in a pressure-cooker pot. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. Cook for 5 minutes, adjusting heat as needed to maintain high pressure. NOTE: I use an electric pressure cooker, so I just locked on the lid, set pressure to medium low and set the timer for 5 minutes. Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you. Stir in evaporated milk and simmer over medium-high heat until sauce has thickened and pasta is tender, 1 to 3 minutes. *You can use 2% evaporated milk, just cook the pasta longer until it thickens Turn off heat, stir in cheddar and Monterey Jack cheeses, a handful at a time, until the cheese has melted and sauce is smooth. PANKO TOPPING: In a small skillet, melt the butter and then add the panko and herbs. Gently combine with a fork. Add a layer of the topping on top of the mac 'n cheese and broil (on highest rack) for 1-2 minutes, until golden brown.