Pressure Cooker Four Cheeses Macaroni2022-06-09
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 6m
- Ready In: 16m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat6.2 g
Trans Fat0 g
Unsaturated Fat1.5 g
Pressure cooker four cheeses macaroni. Elbow macaroni with four cheeses, chicken broth, and Dijon mustard cooked in a pressure cooker. Use it as a side or main dish.
Explaining the Benefits of Pressure Cooking
Pressure cooking has become increasingly popular in recent years due to its many benefits. This cooking method involves using a tightly sealed pot with high pressure and temperature to cook food quickly and efficiently. The result is perfectly cooked meals in a fraction of the time it would take using traditional methods.
Pressure cooking also helps to retain more nutrients and flavors in your food, making it a healthier and tastier option.
Additionally, it saves energy and reduces cooking time, making it an ideal choice for busy individuals who want to prepare delicious meals without spending hours in the kitchen. In this article, we will guide you through the process of pressure cooking a quick and easy four cheeses macaroni dish that is sure to impress your family and friends.
Ingredients and Preparation: Gathering and Preparing the Necessary Ingredients
Before we dive into the cooking process, let’s first gather and prepare all the necessary ingredients for our quick and easy four cheeses macaroni. Here’s what you’ll need:
– elbow macaroni
– low-sodium chicken broth
– olive oil
– Cheddar cheese
– Fontina cheese
– cream cheese
– Goat cheese
– Dijon mustard
– Parmesan cheese
– salt and black pepper
To begin, measure out all of your ingredients and have them ready to go. This will make the cooking process much smoother and quicker.
Cooking Process: Step-by-Step Guide to Cooking Four Cheeses Macaroni in a Pressure Cooker
To start cooking your delicious four cheeses macaroni in a pressure cooker, first, you need to add the macaroni, water, olive oil, chicken broth, and salt to the pot. Make sure that the macaroni is fully submerged in the water.
Next, close the lid of the pressure cooker and set it to high pressure. Cook the macaroni for about 8 minutes. Once the cooking time is up, release the pressure manually by turning the valve to the venting position.
After releasing the pressure, open the lid and add the four types of cheese to the pot. Stir the mixture until the cheese is melted and well combined with the macaroni.
Your quick and easy four cheeses macaroni is now ready to be served and enjoyed!
Serving Suggestions: Tips for Serving and Enjoying Your Delicious Pressure Cooker Macaroni
Once your four cheeses macaroni is cooked to perfection in the pressure cooker, it’s time to serve and enjoy! Here are some tips for serving and enjoying your delicious meal:
1. Add a sprinkle of fresh herbs: Adding some fresh herbs like basil or parsley on top of your macaroni can enhance its flavor and aroma.
2. Pair with a side salad: A fresh and crunchy side salad can complement the creamy texture of the macaroni and add some extra nutrition to your meal.
3. Top with breadcrumbs: For an added crunch, sprinkle some breadcrumbs on top of your macaroni before serving. You can also toast them in a pan with some butter for extra flavor.
4. Serve with garlic bread: Garlic bread is a classic side dish that goes well with any pasta dish. You can make your own by spreading garlic butter on sliced bread and toasting it in the oven.
5. Enjoy with a glass of wine: A glass of red or white wine can elevate your dining experience and complement the flavors of your four cheeses macaroni.
Remember, the possibilities for serving and enjoying your pressure cooker macaroni are endless. Get creative and have fun experimenting with different toppings and sides!
Pressure Cooker Four Cheeses Macaroni
- 2 ¾ cups dry elbow macaroni
- 2 cups (500 ml) low-sodium chicken broth
- 1 cup (250 ml) water
- 2 pinches sea salt
- 2 tablespoons olive oil
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Fontina cheese
- 2 oz (60 g) cream cheese
- 2 oz (60 g) fresh goat cheese
- 1/4 cup (60 ml) half-and-half
- 2 teaspoons Dijon mustard
- salt and freshly ground black pepper
- garted Parmesan cheese, for serving
In a pressure cooker, combine macaroni, chicken broth, water, salt, and olive oil. Mix well.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Using the Quick Release method, bring pressure to normal. Carefully open the pressure cooker. Do not drain. Stir in the remaining ingredients, except Parmesan cheese. Replace the cover and set aside for a few minutes to thicken and set up. Add more salt as needed.
Transfer macaroni and cheese to a shallow bowl. Sprinkle with grated Parmesan cheese and serve.