Wolfgang Puck Pressure Cooker Macaroni and Cheese Recipe
1. Mac and Cheese with Peas and Ham
Ingredients
- Salt and ground black pepper
- 4 cups of water
- 16-ounce elbow macaroni
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1 teaspoon hot sauce
- 12-ounce evaporated milk
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 cups Cheddar cheese – shredded
- 1 cup Monterey Jack cheese – shredded
- 1 cup cooked ham – diced
- 1 cup frozen peas
Directions
- First combine the elbow macaroni, water, mustard powder, hot sauce, and salt in a Wolfgang Puck pressure cooker.
- Close and lock the lid properly.
- Then set it to high pressure accurately according to the manufacturer’s directions and cook it for 5 minutes.
- Allow the pressure to build up for 15 minutes.
- Release the pressure carefully using the quick-release method according to the manufacturer’s directions, about 7 minutes
- Unlock and remove the lid properly.
- Then switch it to Low Sauté option by pressing the Sauté once and quickly set it twice.
- Stir the macaroni to remove any clumps deliberately.
- After that, stir the butter, milk, and evaporated milk into the pot.
- Combine Monterey Jack cheese and Cheddar cheese slowly, stirring it constantly until adequately softened.
- Stir in peas and ham.
- Season it with the pepper and salt.
Nutrition Facts (For Per Serving): calories: 502; fat: 22.8g; carbohydrates: 62.12 g; protein: 24.6 g; cholesterol: 74 mg; sodium: 908 mg.
2. Mac and Cheese with Chicken Broth
Ingredients
- Salt and ground black pepper
- 3 cups chicken broth
- 1-pound rotini pasta
- 8 fluid ounces whipping cream
- 1 cup Cheddar cheese – shredded
- 1 cup sharp Cheddar cheese – shredded
- 1 cup extra-sharp Cheddar cheese – shredded
- 2 cups of water
- 8-ounce cream cheese
- 3 tablespoons butter
- 1 tablespoon Parmesan cheese
- 1 teaspoon yellow mustard
Directions
- First, put the rotini, water, chicken broth, heavy cream, cream cheese, Cheddar cheese, sharp and extra-sharp Cheddar cheese, yellow mustard, butter, Parmesan cheese, black pepper, and the salt in a Wolfgang Puck pressure cooker.
- Seal the pressure cooker and properly take it to high pressure according to the manufacturer’s directions.
- Once the whole pressure is timely reached, let it cook for 10 minutes.
- Finally, decrease the pressure using the process of quick-release according to the manufacturer’s directions.
Nutrition Facts (For Per Serving): calories: 444; fat: 23.1 g; carbohydrates: 42.62 g; protein: 25.7 g; cholesterol: 58 mg; sodium: 1160 mg.
3. Puck’s Famous Macaroni and Cheese
Ingredients
- 1 cup heavy whipping cream
- 4 cups of water
- 16-ounce elbow macaroni
- 3 tablespoons butter
- 2 teaspoons mustard powder
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 12-ounce American cheese
- 6-ounce of processed cheese
- 1 cup grated Parmesan cheese
Directions
- First combine the macaroni, water, butter, hot sauce, salt, and mustard powder in a Wolfgang Puck pressure cooker.
- Stir it until evenly mixed.
- Close and lock the lid properly.
- Choose the high pressure correctly according to the manufacturer’s directions; set the timer for 5 minutes.
- Set 12 to 13 minutes for the pressure to properly build up.
- Release the pressure carefully by applying the quick-release method according to the manufacturer’s directions, about 7 minutes.
- Unlock and carefully remove the lid.
- Then mix the macaroni gently.
- Put the pot carefully on the Warm setting.
- Gradually add in the processed cheese, Parmesan cheese, and American cheese; enable to melt it properly.
- Continuously mix in heavy cream until the desired thickness is obtained.
Nutrition Facts (For Per Serving): calories: 600; fat: 28.2 g; carbohydrates: 47.23 g; protein: 22.6 g; cholesterol: 67 mg; sodium: 850 mg.