I know that these directions are for a pressure cooker. Okay, so maybe I didn’t mention that part. That’s how it gets done so quickly. If you have one though, and if you’ve mastered it, this is another recipe to add to your pressure cooker cookbook. If you don’t have one, don’t worry too much. You can do this on the stove top. It takes a little bit longer. 11 whole minutes instead of 6. I think we can handle that! Check out what they are saying about this recipe over at Spend with Pennies:
“How can these few simple ingredients come together to create this amazing bowl of yumminess. I don’t get it but I don’t question perfection.”
I know exactly how it happens… you’ll have to make it yourself though to find out!
2½ cups dry macaroni noodles
½ tsp onion powder
1 tablespoon Land O’ Lakes butter
1 tablespoon Kraft parmesan cheese (I just used powdered)
2 cups grated cheese – use what you have or what is on sale, I use old because… well.. yum!
2 oz. Philadelphia cream cheese (approx. ¼ cup)
1 tsp dry mustard
Put dry macaroni noodles, 3 cups of water, onion powder, butter, parmesan cheese into an electric pressure cooker
Set timer for 6 minutes on high pressure.
Release pressure once completed
Stir in all cheese ingredients until melted
Cook noodles (al dente) according to package directions and drain
Stir in all remaining ingredients and heat through (you can add a couple of tablespoons of milk to make it creamier)
Cover and let sit 3 minutes
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Quick Tip: Use any cheeses that you like for your macaroni and cheese.
Thanks again to Spend with Pennies for this super fast and super tasty recipe.