5-Minute Macaroni and Cheese with Tomatoes and a Panko Herb crust (Pressure Cooker Style)
Forget boxed macaroni and cheese! If you own a pressure cooker/Instant Pot, you can make this, from scratch, in five minutes! I've added a crunchy, buttery panko topping to take this classic pasta dish to an even higher lever of yummy!
Servings 4
Calories 897kcal
Ingredients
- 2 cups elbow macaroni 8-ounces
- 2 cups water
- Salt & pepper
- 1 teaspoon dry mustard
- Pinch cayenne pepper
- 1 can evaporated milk 12-ounce
- 1 cup 4-ounces sharp cheddar cheese shredded
- 1 cup 4-ounces Monterey Jack cheese shredded
- 1 can petite drained diced tomatoes optional
For the panko topping (optional)
- 1/2 cup unsalted butter 1 stick
- 1 cup panko crumbs
- 3 sprigs fresh thyme
Instructions
- Mix macaroni, water and tomatoes (if using), salt, mustard and cayenne together in a pressure-cooker pot. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. Cook for 5 minutes, adjusting heat as needed to maintain high pressure.
- NOTE: I use an electric pressure cooker, so I just locked on the lid, set pressure to medium low and set the timer for 5 minutes.
- Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
- Stir in evaporated milk and simmer over medium-high heat until sauce has thickened and pasta is tender, 1 to 3 minutes.
- *You can use 2% evaporated milk, just cook the pasta longer until it thickens
- Turn off heat, stir in cheddar and Monterey Jack cheeses, a handful at a time, until the cheese has melted and sauce is smooth.
PANKO TOPPING:
- In a small skillet, melt the butter and then add the panko and herbs. Gently combine with a fork. Add a layer of the topping on top of the mac 'n cheese and broil (on highest rack) for 1-2 minutes, until golden brown.
Notes
Recipe source: America's Test Kitchen "Pressure Cooker Perfection"