Here are a couple grown up versions of mac & cheese.
The method of cooking is the same for both recipes, the ingredients are the variable.
Use your imagination, add cooked broccoli, asparagus.
You may have some leftover in your fridge.
Adult beverage, pomegranate cosmopolitan recipe included.
Enjoy while your dinner is cooking, you deserve it!
IP Accessories & their uses can be found on my previous blog post:
https://kitchentoysmakecookingfun.blogspot.com/2017/10/Kicked up Sriracha Mac & Cheese
(serves 2)
2 cups - Barilla elbow macaroni
1 1/2 cups water
2 tsp. salt
Add water, macaroni & salt to inner pot.
Set vent to seal
Press Manual or Pressure Cook (depending on your model)
Set to 3 minutes (4 min. if you like really soft macaroni, realize that as the macaroni sets it will cook more)
Quick release in pulses so you won't get a lot of spray and spatter.
Open lid when pin goes down.
Add & stir in this order:
3 Tbsp. room temperature butter
1 cup shredded sharp or extra sharp cheddar cheese
1/2 cup milk, heavy cream, half and half, or evaporated (not condensed) milk - the more fat content in your dairy the better.
1 tsp. ground mustard
1 Tbsp. Sriracha
Residual heat will cook the pasta a bit more as it sits, and it will also thicken a bit more. If you want it to thicken right away, set it on saute as you add your ingredients to the cooked pasta.
"Lobsta" Mac & Cheese
(serves 2)
2 cups - Barilla elbow macaroni
1 1/2 cups water
2 tsp. salt
Add water, macaroni & salt to inner pot.
Set vent to seal
Press Manual or Pressure Cook (depending on your model)
Set to 3 minutes (4 min. if you like really soft macaroni, realize that as the macaroni sets it will cook more)
Quick release in pulses so you won't get a lot of spray and spatter.
Open lid when pin goes down.
Add & stir in this order:
3 Tbsp. room temperature butter*
1 cup shredded sharp or extra sharp cheddar cheese
1/2 cup milk, heavy cream, half and half, or evaporated (not condensed) milk - the more fat content in your dairy the better.
1 tsp. ground mustard
Chopped meat from one cooked 1 1/2 lb. lobster
*Option: Melt the butter, add the lobster let it sit until your macaroni is cooked then
add.
Residual heat will cook the pasta a bit more as it sits, and it will also thicken a bit more. If you want it to thicken right away, set it on saute as you add your ingredients to the cooked pasta.
Pomegranate Cosmopolitan:
2 oz. Vodka
1 oz. Stonewall Kitchen Pomegranate Cosmo Mixer
1/2 oz. "splash" Cointreau or Grand Gala
Mix all ingredients over ice in a shaker. Depending on how icy cold you like it,(I like a skating rink on top of mine!) shake and pour in a chilled martini glass. Option: garnish with a lemon twist.
