Pressure Cooker Mac n Cheese with Bacon & Chorizo
If you have little time on your hands but need a quick, easy, but hearty meal to cook for the family, this twist on Mac & Cheese is the perfect meal which can be achieved in less than 20 minutes! Not only does the pressure cooker reduce the cooking time for this dish, it also locks in and intensifies all the flavours. This satisfying, warming dish is suitable for any time of the year, and is perfect as a main meal or a side dish.
Preparation time 5 mins
Cooking time 15 mins
1 Place the bacon bits and chorizo into the pressure cooker and cook until the bacon is cooked.
2 Boil a kettle full of water and then pour 600ml of water into a heat proof jug. Crumble the chicken stock cube into the water and mix until it has incorporated fully.
3 Place the macaroni pasta into the pressure cooker and top with the chicken stock. Add the butter and season with salt and pepper. Secure the lid in place, turn to setting one, and on a high heat wait for the pressure rod to rise, then cook for 6 minutes.
4 Once the pasta is cooked, take the pressure cooker off the heat and allow the pressure to release before removing the lid.
5 Place the pressure cooker back onto the hob on a medium heat and add the mustard, ricotta and cheddar cheese. Stir the ingredients in until the cheese has melted and a thick consistency is achieved.
6 Finally season with salt and pepper, and garnish with the chives.
7 Optional: Place the macaroni cheese into an oven proof dish and top with the breadcrumbs and grated cheese. Place the dish under the grill for a few minutes until the cheese has melted and the breadcrumbs have crisped up and turned golden in colour. This dish would also be complemented with garlic bread.