Pressure Cooker Mac and Four Cheeses
The only thing better than four-cheese macaroni is macaroni you can cook in just 3 minutes. Whenever you're craving comfort food, let your pressure cooker do all the work of making this deliciously cheesy macaroni.
Ingredients
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2 cups dry elbow macaroni
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Nonstick cooking spray
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1 12 ounce evaporated milk
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1 cup water
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¼ cup finely chopped onion
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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⅛ teaspoon cayenne pepper
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1 cup shredded cheddar cheese (1 cup)
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4 ounces Gruyère or Swiss cheese, shredded (1 cup)
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4 ounces smoked Gouda cheese, shredded (1 cup)
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¼ cup finely shredded Parmesan cheese
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1 tablespoon butter
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½ cup panko bread crumbs
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1 tablespoon snipped fresh Italian parsley
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½ teaspoon smoked paprika
Directions
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In a 6-qt. electric or stove-top pressure cooker stir together the first 11 ingredients. Lock the lid in place. Set electric cooker on high pressure to cook 3 minutes. For stove-top pressure cooker, bring up to pressure over medium-high heat. Cook 3 minutes and remove from heat. For both models, let stand 15 minutes to naturally release pressure. Release any remaining pressure. Open lid carefully.
Stir. Meanwhile, for the crispy topping, in a large skillet melt butter over medium heat. Add panko; cook and stir 2 minutes or until golden brown. Remove from heat; stir in parsley and smoked paprika. Sprinkle topping over macaroni.