Hi there my galley friends. Do I ever have an easy one for you to try today. Well yes, mac and cheese if already a simple and go to standard but what if I told you it could be ready in as little as ten minutes and at least half of that time is hands off cooking. That’s right, three minutes in the pressure cooker and your creamy cheesy pot of comfort is three-quarters complete.
I also have added a recipe card below for making little mac ‘n cheese muffins. Perfect for stashing away in the freezer for those days when you really don’t feel like cooking. Just add a crispy salad and supper is ready.
I’ve been trying to convince my daughter to use a pressure cooker. She has too little ones and I thought this would save her so much time and effort. So far my sales pitch has fallen on deaf ears…could be in part because she has me for an endless supply of cheesy goodness.
This freezes very well so I’ve packaged two-person portions to take aboard our little camper. Also, most small pasta will work for this recipe but what I love about the spirals is the way the rich sauce clings to each curve giving more cheesy goodness in every bite.
Thanks a bunch for stopping by today. I’m working on a couple of camping friendly basics for you to try out. Easy to put together. Easy to store and easy to take along on your (and our) next adventure…when you are safely free to go, that is.
Peace and love….
Mac ‘n Cheese (pressure cooker version)
- Pressure cooker
- 3 1/2 cups uncooked pasta fusilli or macaroni
- 3 tbsp butter
- 1 tsp dry mustard
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground pepper
- 4 cups water
- 1 can evaporated milk
- 4 cups shredded aged cheddar
- 1/2 cups grated parmesan
- Place pasta, seasonings and water in pressure and stir to combine
- Place lid and set pressure to 3 minutes on high
- When cooking is complete do a quick release
- Keep on warm setting and add evaporated milk then stir in cheeses until melted
- Remove heat and let set for about five minutes until sauce thickens
Cheesy Pasta Muffins
- Muffin tin (for conventional oven users)
- Omnia stove top oven with muffin insert or individual silicone muffin cups. If using muffin insert you will have to cook this in two sessions of six muffins each. If using individual cups you will have room to place eight filled cups in the baking pan (for no oven users)
- Mixing bowl
- 3 cups Macaroni and cheese
- 2 eggs
- 1/2 cup Panko
- 3 tbsp butter melted
- Whisk egg in in mixing bowl and stir in cooked mac and cheese until well combined
- Scoop mixture into each muffin cup
- Combine melted butter and panko crumbs and sprinkle over each muffin
For conventional oven users
- Cook in pre-heated oven for 15-20 minutes or until crumbs are golden and muffins feel firm to touch
For Omnia stove top users
- Place cover baking pan in pre-heated base plate and cook on high for 5 minutes then reduce heat to medium low until crumbs begins to brown and muffins are firm to touch