Dish: Creamy Bacon Edition
Yield: 4 servings
Cooking Time: 20 minutes
If you’re looking for a comfort food that is rich, decadent and will stick to your ribs, then you might want to check out the mac and cheese pressure cooker recipe I’m giving you today. It’s a recipe that’s sure to become and instant classic with your family as it has with mine.
What makes this particular recipe so great is the attention paid to detail. The noodles are cooked in water and chicken broth, it uses two types of cheeses and it combines sour cream with chives and bacon. I suppose that you can call this recipe a “Loaded Mac n’ Cheese” but I prefer to call it “Macaroni and Cheese Creamy Bacon Edition.” It’s not the quickest way to make this dish but it sure does produce one of the tastiest ones I’ve tried so far.
- 8 ounces of dry elbow pasta
- 1/4 pound of bacon
- 2 cups of water
- 1 cup of chicken broth
- 1/4 cup of sour cream
- 1/4 cup cream cheese
- 1 cup Cheddar cheese (shredded)
- 1/2 cup Asiago cheese (shredded)
- 1/4 teaspoon onion powder
- 1 tablespoon of butter
- 1 tablespoon of chives (chopped)
- salt and pepper
- Parmesan (optional)
For this pressure cooker mac and cheese recipe, the first thing that you need to do is to turn your pressure cooker on and set it to either its Saute or Brown feature or to Medium-High. Once it has reached its temperature, throw in your bacon and cook uncovered until the bacon is crispy. When it’s fully cooked, remove from the pressure cooker and allow it to cool. Once it’s cooled, crumble it up into little pieces and set aside. Allow the pressure cooker to cool and then clean it out thoroughly.
Now place the elbow pasta, the water, and the chicken broth into the pressure cooker with just a pinch of pepper and the onion powder. Place the lid on the cooker, lock it down and turn it on High. When it reaches temperature, time 10 minutes. After this 10 minutes has elapsed, quick release the steam and remove the lid when it’s safe to do so.
Now all you have to do is add in the sour cream, the chives, the Asiago and cheddar cheeses, the cream cheese, the bacon and the butter. Mix it all together until it’s well mixed. When it’s mixed sufficiently, season with salt and pepper to taste. Top with grated Parmesan if you desire. Be sure to serve it when it’s piping hot.
As was the case with my “Two Cheese Macaroni”, this “Bacon Edition Mac And Cheese” is perfect for just about any time of day and just about any meal. It’s the perfect comfort food that combines the creamy goodness of sour cream and cream cheese with two different types of shredded cheeses and bacon. I doubt there is any mac and cheese recipe out there that could beat this one. It’s pure decadence.
Dish: Two-Cheese Macaroni
Yield: 6-8 servings
Cooking Time: 10 minutes
Today, I’m doing my take on an American classic—good old fashioned macaroni and cheese. A dish that most of us have grown up with and also a dish that many of us continue to enjoy, well into adulthood. I know there’s been many an evening I made this all so delicious recipe.
While many people are used to cooking mac and cheese on their stove top, today I’m going to show you how it can be made in the pressure cooker. Yes, a dish that was quick and simple, to begin with is now even quicker and simpler—all thanks to this handy device. So without further adieu, please enjoy my version of mac and cheese pressure cooker style.
- 16 ounces of elbow pasta
- 8 ounces of cheddar cheese (shredded)
- 8 ounces of provolone cheese or mozzarella (shredded)
- 2 cups of water
- 2 cups of 2% milk
- 3 tablespoons of butter
- 1 tablespoon of cream cheese
- salt and pepper
In this recipe, I use two different types of cheese—provolone and sharp cheddar. However, you don’t have to use those two types of cheese. You can use 16 ounces of cheddar or you can use 8 ounces of cheddar and 8 ounces of mozzarella. If you wanted to, you could even use Swiss cheese, a fiesta blend or even American cheese. It all depends on your particular tastes, so feel free to use what you want.
The first thing you are going to want to do with this pressure cooker mac and cheese recipe is to set your pressure cooker to Saute or Brown and allow it to heat up. Once it’s done that, you can then toss in your butter and cream cheese and allow it to melt. Now you can toss in the uncooked pasta and mix it around so all of it is coated with the butter.
After you’ve finished doing that, you can then add the water and a dash of salt to the pressure cooker. Put on the lid and lock it down. Set your cooker for High Heat and when it reaches that temperature, cook for approximately 5 to 6 minutes. Now quick release the steam and carefully take the lid off of the cooker as soon as you can.
Now add the milk, the two different cheeses and the pepper to the cooker. Put the lid back on it, lock it down and turn it on High Heat. When it reaches temperature, cook for an additional 2 minutes. Once again quick release the pressure. When it’s safe to remove the lid, do so and plate the macaroni and cheese. And that’s all there is too it! It’s a perfect pressure cooker macaroni and cheese recipe! Simple and to the point.
This macaroni and cheese recipe is the perfect dish to serve the kids for lunch, as a side dish or even a main course for this evenings when you don’t have a lot of time. It’s quick, easy and very filling.
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The All-American Pressure Canner is a fantastic product, and I felt compelled to write about it here. Remember that you get…
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