PRACTICAL TIME: 5 minutes PRESSURE TIME: 12 minutes COOKING TIME: 6 minutes BUTTONS TO USE: Sauté and Pressure Cook RELEASE TYPE: Quick Release ADVANCED PREPARATION: Can be made 1 day in advance Ingredients : 1 lb (454 g) elbow noodles 4 cups (1 liter) of water 3/4 teaspoon salt, or more as needed black pepper to taste 1/2 cup (118ml) of whole milk 2 tablespoons (213 g) butter 3 cups (336 g) shredded cheddar cheese grated Parmesan cheese, optional
Preparation Place the pasta and water in the inner pot and stir. Secure the lid, ensuring the steam release handle is in the Sealing position. Press the pressure cook button and set the cooking time to 6 minutes. When the cooking time is complete, turn the steam release handle to Vent to quickly release the pressure. Use a wooden spoon to break up the macaroni, scraping the bottom of the pot and mixing the remaining water into the pasta. Press Cancel. Press Sauté. Add salt and a little pepper and mix. Add the milk, butter, and cheese and cook, stirring constantly, until the cheese is melted and the mixture is creamy, about 4 minutes. Taste and add more salt and pepper as needed. Add Parmesan cheese if desired. If reheating the next day, add a little more milk and mix before reheating.
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