Another busy day has come and gone. My ironing is done and my car is squeaky clean inside and out. Those were my major accomplishments along with all the little stuff in-between. This morning I was talking to my fairly new friends on facebook on a page ‘Debbie’s Back Porch. Someone had asked for a great Mac n Cheese recipe. I offered my stand by, Chef John’s Mac n Cheese which is a goodly amount of work with many steps involved. Mind you, it is delicious and my husband loves it. But….Following that thread today gave me ideas and I’m glad they did.
This week I had to replace my pressure cooker as I lost, really lost the weight from the handle. Took it off to wash it…and ‘*poof* it was never to be seen again. Anyway, I quickly replaced it as it is a kitchen tool I use often since discovering it through a friend a couple of years ago. So, of course I am eager to use this shiny beautiful Fagor 8 quart cooker.
As I said, they gave me ideas. Debbie from Debbie’s back porch had said in that thread she used Carnation milk in her mac n cheese. My ears perked. I had remembered a recipe for the Pressure Cooker that involved Carnation milk. Found it and of course altered it. What happened was ultra fast, ultra creamy, ultra pressure flavour infused mac n cheese.
Put in the bottom of your PC, 3 cups water, 3 cups elbow macaroni, 1/4 tsp cayenne pepper, 1 and 1/4 tsp. salt, 1.5 tsp dry mustard. Stir. Lock lid. Bring to high pressure. Reduce heat while keeping pressure. Time 5 minutes. When done, quick release. Remove lid. Turn heat back on to med-high. Stir in one can of carnation milk. Stir until it starts to thicken. About 3 minutes. Stir in 3 cups of old cheddar cheese. That’s it. Done and delicious. I served this with my home fried chicken and peas. Click to the the creamy dreamy effect.