PRESSURE COOKER MAC AND CHEESE (AMERICA'S TEST KITCHEN)
Another winner from the folks at America's Test Kitchen. ONE pot to clean and "from scratch" mac and cheese in 20 minutes!
Provided by Twiggyann
Categories Macaroni And Cheese
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the macaroni, water, 1 teaspoon of salt, the dry mustard and cayenne pepper in the pressure cooker. Close and bring up to pressure. Once pressure has been achieved, turn down the heat to low or medium low (as low as you can go and maintain pressure) and cook under pressure for 5 minutes.
- At the end of 5 minutes, immediately release the pressure. Add the evaporated milk and the tomatoes, and continue to simmer for about 3 minutes or until the sauce thickens.
- Remove the pot from the heat and then stir in the cheeses, one handful at a time to help them melt without being clumpy.
Nutrition Facts : Calories 586, Fat 26.3, SaturatedFat 15.8, Cholesterol 81.3, Sodium 440.3, Carbohydrate 58.4, Fiber 3.2, Sugar 4.7, Protein 29.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love