Mac and Cheese

INGREDIENTS

• 40g butter
• 1 brown onion, diced finely
• 3 cloves garlic, crushed
• 40g plain flour
• ½ tbsp paprika
• ¼ tsp cayenne pepper
• ¼ tsp salt
• ¼ tsp pepper
• 2 cups chicken stock
• 1 cup milk
• 2 cups macaroni pasta
• 50g smoked cheddar cheese
• 50g vintage cheddar cheese
• 50g mozzarella cheese
• Salt and pepper to taste (if needed)

 

DIRECTIONS

1. In the Kambrook Pressure Cooker, select the ‘SAUTÉ’ setting and place the butter in it bowl. Sauté the butter until it is melted and bubbling. Add the onion and sauté until golden brown for about 4-5 minutes. Then add the garlic and cook for a further 2 min.
2. Add the flour and cook with the mixture for 1 minute, followed by paprika, cayenne pepper, salt and pepper.
3. Add the stock, milk and pasta combing it all. Securely place and seal the lid onto the pressure cooker. Select ‘RICE’ setting and then adjust digital time button to 8 minutes on the Digital Pressure Cooker and press ‘START’ and allow to cook. (Select setting on the manual Kambrook Pressure Cooker)
4. 8 minutes later the macaroni will be done. Release the pressure from the pressure cooker by turning the pressure release valve to the right.
5. Remove the lid. Grate the three types of cheeses over the top of the paste, and adjust the seasoning if required.
6. Serve right away, garnished with more grated cheese and a sprinkle of paprika.

TIPS

For kids version, leave out the cayenne pepper.

Get creative with the cheese you use. There are no real set rules when it comes to the type cheese you use.

Use different kinds of pasta such as spiral pasta.