A while ago, I had bookmarked this recipe from one of my most used books on pressure cooking: "Pressure Cooking Perfection". When my son was a little boy, he'd beg me to bring home those "Blue Boxes" of mac 'n cheese. Now that he's all grown, he doesn't eat those any longer (thank goodness). So, I don't make Mac 'N Cheese often. But this recipe got my attention because it looked so easy, and it sounded really good. I liked their variation of adding tomatoes, so I set my mind to making this for dinner.
NOTE: If you don't own a pressure cooker, please know you can still make this recipe on a stove top. It'll just take a bit more time, but it's worth it.
I've written several recipe posts on pressure cooking, and I hope that I can convince more folks that there is nothing to fear about pressure cookers. I wish I could hold your hand, and show you how easy it is to plug in an electric pressure cooker. This macaroni and cheese recipe is the perfect "starter" way to personally learn how fool-proof pressure cooking is.
The first thing you do is measure out 8 ounces (two cups) of macaroni, and 2 cups of water. There's no pot of salted water to bring to a boil...no cooked pasta to drain. No-siree!