This is the creamiest mac and cheese ever! And as quickly as it comes together, this beats The Box from Kraft. From Bob Warden's Great Food Fast cookbook.
Pressure Cooked Macaroni and Cheese
For the macaroni:
2-1/2 cups elbow macaroni
2 teaspoons chicken base mixed into 2 cups water (OR 2 cups chicken broth)
1 cup water
2 tablespoons butter or margarine
1 tablespoon grated Parmesan cheese
For the cheese:
2 cups shredded sharp cheddar cheese (I use Cabot's 75% low-fat)
2 ounces cream cheese (1/4 of an 8-ounce block; I use 1/3 fat)
1 teaspoon yellow mustard
Add all macaroni ingredients 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. Carefully remove the lid and slowly stir in cheese ingredients until melted and serve immediately.
Note: Feel free to add other ingredients. I added a bit of shredded smoked cheddar to the mix. And some crispy smoked apple bacon. Chopped broccoli would be good as would a bit of diced red pepper for color. The reason I use Cabot's is because it's a low-fat cheese, but it melts very well.
Pressure Cooked Macaroni and Cheese
For the macaroni:
2-1/2 cups elbow macaroni
2 teaspoons chicken base mixed into 2 cups water (OR 2 cups chicken broth)
1 cup water
2 tablespoons butter or margarine
1 tablespoon grated Parmesan cheese
For the cheese:
2 cups shredded sharp cheddar cheese (I use Cabot's 75% low-fat)
2 ounces cream cheese (1/4 of an 8-ounce block; I use 1/3 fat)
1 teaspoon yellow mustard
Add all macaroni ingredients 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. Carefully remove the lid and slowly stir in cheese ingredients until melted and serve immediately.
Note: Feel free to add other ingredients. I added a bit of shredded smoked cheddar to the mix. And some crispy smoked apple bacon. Chopped broccoli would be good as would a bit of diced red pepper for color. The reason I use Cabot's is because it's a low-fat cheese, but it melts very well.