Tuesday, January 31, 2017

15 min stovetop cheesy mac and cheese

Mac and Cheese

  • 1 pound elbow macaroni
  • Kosher salt
  • One 12-ounce can evaporated milk
  • 2 large eggs
  • 1 pound extra-sharp cheddar, grated 
  • 8 ounces American cheese, cut into 1/2-inch cubes (see note above)
  • 1 tablespoon cornstarch
  • 8 tablespoons (1 stick) unsalted butter, cut into 4 chunks

1 Pressure cook macaroni, with just enough water to cover the pasta and little salt for 5-6 min and drain the excess water after.

  1. 2. Mix evaporated milk, eggs, Cheese and cornstarch in a bowl thoroughly. 
  2. 3. Add butter to the pressure cooker with pasta on a slow flame stir until melted. Add the milk cheese mixture from step 2, until all the cheese in melted.



No comments:

Post a Comment