Are you looking for some delicious mac and cheese recipes?
If so, then look no further because I’ve got 3 Wolfgang Puck pressure cooker macaroni and cheese recipes for you today.
When it comes to food, Wolfgang Puck has always had his finger on the pulse of America.
He was the first chef to open restaurants in New York City, Los Angeles, Las Vegas, Beverly Hills, Chicago, San Francisco, London, Paris, Tokyo, Hong Kong, Singapore, Dubai, and Shanghai.
Today, he continues to innovate and create new dishes at his restaurants around the globe.
Wolfgang Puck has created hundreds of recipes over the years, but these three mac and cheese recipes are my favorites.
They are simple, quick, and absolutely delicious
Wolfgang Puck Pressure Cooker Macaroni and Cheese Recipe
This recipe is from Wolfgang Puck’s website. It is a very easy way to make macaroni and cheese. This recipe uses a pressure cooker instead of a stove top. I love how fast this recipe comes together. My kids loved it!
1 pound elbow macaroni
1. Mac and Cheese with Peas and Ham
I used 1 cup of milk and 2 cups of sharp cheddar cheese. I added 1/2 teaspoon salt and 1/4 teaspoon pepper. I cooked the pasta according to package directions. Then I drained the pasta and put it back into the pot. I poured the milk mixture over the pasta and stirred until everything was mixed well. I covered the pot and placed it in the pressure cooker. I set the timer for 15 minutes and let it go. After 15 minutes, I removed the lid and checked the noodles. They were done. I took the pot off the heat and let it sit for 5 minutes. I served the macaroni and cheese with a side salad.
1 In a medium saucepan, combine the milk, butter, flour, and salt. Whisk together until smooth. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 3 minutes. Remove from heat and whisk in the cream cheese until melted. Stir in the cheddar cheese until melted. Set aside.
2 Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and stir occasionally until al dente about 8 minutes. Drain the pasta and transfer to a large bowl. Pour the cheese sauce over the top and toss gently to coat. Cover and refrigerate for 30 minutes. Serve chilled.
3 To serve, spoon the macaroni and cheeses onto plates and garnish with parsley.
2. Mac and Cheese with Chicken Broth
Mac and cheese is a classic comfort food. It’s easy to make and full of flavor. This recipe uses a combination of macaroni noodles and elbow pasta. Both types of pasta are available at most grocery stores. I used whole wheat macaroni noodles because they’re lower in calories and fat than regular macaroni noodles. To save even more calories and fat, you could substitute lowfat milk for the heavy cream. For the sauce, I used a homemade chicken broth instead of using canned soup. Homemade chicken broth is very flavorful and adds great depth to the dish.
1/3 cup butter
4 tablespoons flour
3. Puck’s Famous Macaroni and Cheese
2. Mac and Cheese withChicken Broth
• 1/3 cup butter