In honor of my website working again I decided to share about Mac’n’Cheese!!
Oh yea that’s right. Cheesy delicious goodness.
I haven’t been able to eat dairy for over a year. After having recently weaned (more to come on that later) I celebrated by making Mac’n’Cheese from scratch…
Bye bye boxed stuff – the pressure cooker wins again!
Ok seriously this is the best Mac’n’Cheese I’ve ever had
And super easy
Toss into pressure cooker:
1lb medium pasta shells or small elbow noodles
2 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
2 tsp ground mustard seed
8 oz chopped mushrooms (optional)
Just shy of 4 cups water
Cook on high pressure for 4 min
Let decompress on own
Then mix in:
1 cup milk
4 oz cream cheese until it’s melted
12-16 oz cheese blend (I chose a Mexican cheddar blend) by handfuls as it melts
Top with or mix in:
Green onion to taste
A cooked meat of choice (optional bacon or chicken are great choices)
And ditch the boxed stuff…