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Macaroni N’ Cheese

May 25, 2018 zenchef 1 min read No Comments

Macaroni N’ Cheese

May 25, 2018 Zenchef 1 min read No Comments

INGREDIENTS

1 Tbsp butter

1 shallot, minced

3 cups water

1/2 Tbsp seasoned salt

1/2 Tbsp Worcestershire sauce

1/2 Tbsp dry mustard
1 pound elbow noodles (or your favorite small pasta)

1/3 loaf original Velveeta, cut into cubes

1/2 cup shredded mozzarella cheese 1 cup shredded cheddar cheese

1/4 jar diced pickled jalapenos

METHOD

  1. 1. Follow the “BROWNING” instructions in this manual.
  2. Melt butter and sauté shallots for 2-3 minutes.
  3. Cancel “BROWNING” Add water, salt, Worcestershire sauce, dry mustard & pasta and cook under pressure for 1 minute.
  4. When the pressure cooker has finished the cooking cycle, follow the instructions in the “Removing Lid after Pressure Cooking” section of this manual.
  5. Open lid and add cheeses & jalapenos; stir well.
  6. Close lid and let cheese melt for 2-3 minutes, then stir again.

NOTE:
For extra creamy “TV” Mac & cheese, stir in 2 cups whole milk, half &half or heavy cream at the end

Recipe on this page are courtesy of Joelle Hunter.

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