Bob Warden’s was famous for all of their outclass recipes but when they came out with the special Mac and Cheese recipe, then this recipe became the talk of the town. The pasta made this way had quite a separate charm and a very good pop of many different flavors. The recipe does not involve the separate boiling of the pasta. It just cooks everything together in one go.
Make sure you don’t add cheese to the cooker as it will be burnt up or stuck to the cooker. You must add it afterward. Your Pressure Cooker Mac and Cheese will turn out well.
INGREDIENTS
- 1 cup shredded Monterey Cheese
- 5 oz can evaporate milk
- 1/2 tablespoon garlic salt
- 16 oz cooked pasta
- 4 cups of water
- 1/2 tablespoon salt
- 3 tablespoon butter
- 1 tablespoon dry mustard
- 3 cups shredded extra cheddar cheese
- 1/4 cup shredded Parmesan Cheese
How to make the Pressure Cooker Mac and Cheese
- Bring your dry pasta and add it to the cooking pot of the cooker. Make sure the pot is non-stick to prevent any sort of inconvenience.
- Add the mustard to the pasta and also add the garlic salt to it. Sprinkle the salt and then add a little butter.
- Pour some water and start cooking while covered. Seal your cooker lid and then cook for 4-5 minutes max.
- Once done open up the cooker and then pour a little milk into your pasta.
- Bring all kinds of shredded cheese and then add to your cooking pot.
- Stir and cook on lowered heat until all of your cheese melts. Continue stirring.
- Then you must taste a bit of your pasta to check out the seasoning and add more if required.
- Turn the heat off and let the Mac and Cheese stand for a few minutes.
- Then serve your special pressure Cooker Mac and Cheese in a bowl.
FAQs?
For how much time we should give pressure on the cooker?
You just have to cook everything in the sealed cooker for 4 minutes. Then open up the lid and cook the rest while uncovered.
Do we add eggs to this Mac and Cheese?
No egg is not a part of this pressure cooker Mac and Cheese Recipe. But if you like to add it then break the eggs in the pasta while you are cooking it uncovered in the pot.
- CPK Mac and Cheese
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- Fannie Farmer Mac and Cheese
Bob Warden's Pressure Cooker Mac and Cheese Recipe
Ingredients
- 1 cup shredded Monterey Cheese
- 5 oz can evaporate milk
- 1/2 tablespoon garlic salt
- 16 oz cooked pasta
- 4 cups of water
- 1/2 tablespoon salt
- 3 tablespoon butter
- 1 tablespoon dry mustard
- 3 cups shredded extra cheddar cheese
- 1/4 cup shredded Parmesan Cheese
Instructions
- Bring your dry pasta and add it to the cooking pot of the cooker. Make sure the pot is non-stick to prevent any sort of inconvenience.
- Add the mustard to the pasta and also add the garlic salt to it. Sprinkle the salt and then add a little butter.
- Pour some water and start cooking while covered. Seal your cooker lid and then cook for 4-5 minutes max.
- Once done open up the cooker and then pour a little milk into your pasta.
- Bring all kinds of shredded cheese and then add to your cooking pot.
- Stir and cook on lowered heat until all of your cheese melts. Continue stirring.
- Then you must taste a bit of your pasta to check out the seasoning and add more if required.
- Turn the heat off and let the Mac and Cheese stand for a few minutes.
- Then serve your special pressure Cooker Mac and Cheese in a bowl.
