Mac’n’Cheese

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

Then:

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)

Enjoy!!

And ditch the boxed stuff…

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