Pressure Cooker 5 Minute Macaroni Cheese With Tomatoes Panko Herb Crust Recipe 465 Recipes

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

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.

CREAMY PRESSURE COOKER MACARONI AND CHEESE

Steps:

• Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.

ONE POT WONDER TOMATO BASIL PASTA RECIPE RECIPE - (4.6/5)

Steps:

• Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired . Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

PRESSURE COOKER MACARONI & CHEESE RECIPE - (4.4/5)

Steps:

• Mix macaroni, water, salt, mustard, and cayenne together in pressure cooker pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. When valve drops carefully remove lid. Stir in evaporated milk. Select browning and simmer until sauce has thickened and pasta is tender, 1 to 3 minutes. Turn of pressure cooker, stir in cheddar and Monterey Jack cheeses, a handful at a time, until cheese has melted and sauce is smooth. (It is important to do it a handful at a time so the cheese doesn't clump together.) Season with additional salt and pepper to taste.