But after the best part of twenty years fiddling with it (it’s one of my oldest recipes) I think I finally have it nailed.įor me the key is getting the cheese sauce just right – not too thick, then making sure you under cook the macaroni so it doesn’t get overcooked when you put it in the oven and finally, putting it all in a really hot oven for just a short amount of time to crisp up the top without overcooking the macaroni or the sauce. I always used to get super frustrated because the cheese sauce would soak into the macaroni, meaning it was too dry and the pasta was overcooked. We have it pretty much on a weekly basis, and I’ve spent a good many years perfecting it. Macaroni cheese is one of my all-time favourites – serious comfort food. When cooking is complete, serve immediately.Crisp on top, oozing with sauce and with perfectly cooked pasta, my Super Simple Macaroni Cheese is totally delicious, ready in just 20 minute and so simple to make – perfect for those busy days when you just want something easy! Select AIR CRISP, set the temperature to 360☏, and set the time to 7 minutes. Cover pasta evenly with the mixture.Ĭlose the crisping lid. In a bowl, stir together the bread crumbs and melted butter. Stir well to melt cheese and ensure all ingredients are combined. Carefully remove lid when unit has finished releasing pressure.Īdd remaining ingredients, except bread crumbs and butter, to the pot. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. When pressure cooking is complete, allow pressure to natural release for 10 minutes. Set time to 0 minutes (the time the unit takes to pressurize is long enough to cook the pasta). Add the water and dry pasta, stirring to incorporate.Īssemble pressure lid, making sure the pressure release valve is in the SEAL position. Stir until dissolved and bubbling has stopped. Place baking soda and lemon juice into the pot.
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