Tuesday, February 21, 2017

Pressure Cooker Buffalo Mac & Cheese

This recipe makes 2 main-dish sized servings. But it can be easily modified to make more.

From my research the key is to grate your own cheese from a block and not to use pre-grated packaged cheese.

1 large chicken breast, cut into small pieces
2 Tablespoons oil
2 Tablespoons chopped onion
1 teaspoon garlic
1/2 stalk of celery, chopped
buffalo wing sauce, to taste
8oz pasta (I used large macaroni)
water or chicken broth (I used water and a bit of bouillon)
salt and white pepper, to taste

Preheat oil in cooker. Turn onto meat setting for 15 minutes and let preheat. Add chicken and saute for 3-4 minutes. Add onion, garlic and celery and saute another 3 minutes. 

Add buffalo wing sauce and stir to coat chicken.

Place pasta in pressure cooker.  Pour water/broth over until barely at level with pasta. 

Give a stir. Cook for 6 minutes on rice setting. Quick release and add...

1 generous cup of grated cheese (I used mostly pepper jack with a bit of medium cheddar)

Stir well to melt cheese.

Add some sour cream  to make it a bit smoother. Mine only needed a tad. But add what you like.

It will thicken as it sits for a few minutes before serving. 

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