Pressure Cooker 7 minute Macaroni and Cheese

By zircon50

Ingredients

• 2 1/2 cups uncooked elbow (or Cavatappi) macaroni
• 2 cups chicken stock
• 1 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 Tablespoon butter
• 1/2 cup milk
• 1 1/2 cups shredded cheddar
• 1 1/2 cups shredded mozzarella
• 1 cup Panko breadcrumbs for topping (optional)

Preparation

Step 1

NOTE: Double recipe for larger serving portion.

Place macaroni, chicken stock, heavy cream, salt and pepper into pressure cooker.

Set pressure cooker to HIGH, and set timer to 7 minutes.

Once the 7 minute timer goes, off, relase the pressure using the quick-release method.

Once al the pressure is released, add the butter, milk, and cheeses to the pot and stir.

OPTIONAL STEP: Top with breadcrumbs and broil if you like a toasted bread crumb topping:
Pour the macaroni into a 3 quart broiler-safe dish, patting it down to level out the surface. Sprinkle the panko over the macaroni and cheese in an even layer. Broil the macaroni and cheese on high until the bread crumbs are toasted, about 2 - 3 minutes. Check the bread crumbs often – they go from pale brown to burnt in a flash.