Mac and Cheese “in my Electric Pressure Cooker”

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I was going to friends house right after work for a grill out, I wanted to make Mac and Cheese but didn’t want stand at the stove or turn the oven on so, I was like what about my “Pressure Cooker”!!  YES!!!  I do love my Wolfgang Puck Electric Pressure Cooker, I think it is the greatest thing ever…I do use my pressure cooker weekly, I can cook me some quick veggies or chicken in no time and then I’m again not standing at the stove or turning the oven on…and now with this heat wave out there, it makes it really nice…and EASY!!!

I used the following:

2 1/2 cups pasta, i used orecchiette
2 cups chicken broth, I use a chicken base to make mine
1 cup whipping cream
1/2 tsp. nutmeg
1 tbsp. dry mustard
1 cup each of Jarlsburg Cheese and Apple Smoked Provolone Cheese
3/4 cup Extra-Aged Fontina Cheese
I have butter in my picture, but after the pasta was cooked I decided that I did not need to add the butter after all.

First I shredded all my cheeses  

                                

Then in the pressure cooker went the pasta, cream, broth, nutmeg, dry mustard, Jarlsburg and Provolone Cheeses, then give it a stir.   

Using the is “Rice Setting”, I set it for 8 minutes  

While this was cooking, we grilled Flank Steak and Chicken Wings with my homemade BBQ sauce (recipes to come soon), we also grilled up some green beans, jicama and onions.  These veggie are such a great combination you need to try them together for sure.

Once my timer went off and it depressurized, I gave the pasta a good stir then sprinkled the Fontina over top, placed the lid back on and kept it on warm for a few minutes then the cheese melted.

And dinner was served…what a great time and what a great meal…if you have an electric pressure cooker I hope you will try this recipe…Enjoy!!!

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