Dad's Creamy Macaroni
My kids love it when dad cooks dinner because he makes his macaroni so good and so creamy! It's great comfort food for the kids and such a simple recipe that I had to convert it to the pressure cooker.
Ingredients
- 1 lb box dry elbow macaroni
- 4 cups water
- 2 tsp sea salt
- ¼ tsp garlic powder
- 1 cup of heavy cream you can add an additional if you want to
- ½-1 cup shredded Parmesan cheese (optional but good)
Instructions
- Place dry noodles and water into the pot and DO NOT STIR. Sprinkle over the top with salt and garlic powder.
- Set to Pressure Cook or Manual for 4 minutes or half the time on the box depending on which noodle you choose.
- When done use a QR or a controlled QR by letting out the pressure in spurts until there is no foaming and no spewing.
- Open pot and stir. If noodles are firmer than you like, simply stir and quickly close the lid again and let sit for 3-4 minutes. When noodles are ready, add heavy cream first, that helps to cool things down. Now add parmesan if you like it, or people can add it to their own individual bowls.
- Garnish with dry seasonings if desired. (like chives, Italian seasoning, basil, thyme, or oregano) Just makes it pretty.
Notes
If you choose to do with with another type of pasta, just cook it for half the time on the box. Adjust cooking time 1 minute less if you like firmer pasta, or 1 minute more if you like it extra soft.
Note: When I made this in my 8 Qt pot and 1.5 lbs of elbow macaroni, the pasta was too soft for me. I would reduct the cooking time by 2 minutes next time. I think with the extra food in the pot, it takes longer to pressurize AND therefore cooks longer overall.
Tried this recipe?Let us know how it was!
Dad's Creamy Macaroni
My kids love it when dad cooks dinner because he makes his macaroni so good and so creamy! It's great comfort food for the kids and such a simple recipe that I had to convert it to the pressure cooker.
Servings: 4 servings
Ingredients
- 1 lb box dry elbow macaroni
- 4 cups water
- 2 tsp sea salt
- ¼ tsp garlic powder
- 1 cup of heavy cream you can add an additional if you want to
- ½-1 cup shredded Parmesan cheese (optional but good)
Instructions
- Place dry noodles and water into the pot and DO NOT STIR. Sprinkle over the top with salt and garlic powder.
- Set to Pressure Cook or Manual for 4 minutes or half the time on the box depending on which noodle you choose.
- When done use a QR or a controlled QR by letting out the pressure in spurts until there is no foaming and no spewing.
- Open pot and stir. If noodles are firmer than you like, simply stir and quickly close the lid again and let sit for 3-4 minutes. When noodles are ready, add heavy cream first, that helps to cool things down. Now add parmesan if you like it, or people can add it to their own individual bowls.
- Garnish with dry seasonings if desired. (like chives, Italian seasoning, basil, thyme, or oregano) Just makes it pretty.
Notes
If you choose to do with with another type of pasta, just cook it for half the time on the box. Adjust cooking time 1 minute less if you like firmer pasta, or 1 minute more if you like it extra soft.
Note: When I made this in my 8 Qt pot and 1.5 lbs of elbow macaroni, the pasta was too soft for me. I would reduct the cooking time by 2 minutes next time. I think with the extra food in the pot, it takes longer to pressurize AND therefore cooks longer overall.
