Pressure Cooker 5-Minute Macaroni & Cheese with Tomatoes & Panko Herb crust

Pressure Cooking is something I've been doing for 15 years. I can make a meal in a fraction of the time it would take on the stove or in the oven. This recipe cooks pasta, water and spices in 5 minutes, under pressure. Using evaporated milk, after pressure cooking, adds a creaminess that is rich and flavorful. Adding two cheeses, by the handfuls (off heat) creates a creamy and "just right" thick sauce. For a tasty "crunch" I made panko crumbs with butter and fresh thyme for the top of the cheesy pasta and broiled it until golden brown. This recipe is adapted from America's Test Kitchen "Pressure Cooker Perfection". Please click on the recipe URL to my blog "A Feast for the Eyes" to see how I made this. Recipe is adapted from America's Test Kitchen, "Pressure Cooker Perfection".

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