Bacon Tomato Macaroni and Cheese
Makes 4 to 6 servings
2 ½ cups dry elbow macaroni
2 cups chicken stock
1 cup heavy cream
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon buler
1/2 cup whole milk
1 ½ cups cheddar cheese, shredded
1 ½ cups mozzarella cheese, shredded
6 strips bacon, cooked crispy and crumbled
¼ cup toasted panko bread crumbs
1 heirloom tomato, seeded and diced
4 green onions with some of the dark green part, chopped
Place macaroni, stock, salt and pepper into the pressure cooker; secure
lid.
Set the dial on the pressure cooker to 8 minutes.
When cook @me is complete and pressure is fully released, carefully
open the lid.
S@r in the cream. Then add cheese and half the bacon and tomato to
the pressure cooker and s@r un@l creamy.
Sprinkle other half of bacon and tomatoes and green onion on top.
Serve immediately.
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