Baked Macaroni and Cheese in the Pressure Oven
By Wolfgang Puck
Baked Macaroni and Cheese in the Pressure Oven
By Wolfgang Puck
Yield/Serves:
Makes 4 to 6 servings
- 8 ounces dried elbow macaroni
- 6 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3-½cups milk
- ½ white onion
- 1 bay leaf
- 10 ounces aged sharp white Cheddar cheese, shredded
- 3 ounces Gruyere cheese, shredded
- 1 ounce Parmesan cheese, grated
- Kosher salt
- Freshly ground black pepper
- 1 pinch cayenne
- 1 cup fresh brioche or challah bread crumbs
- 2 tablespoons chopped parsley
Elevate macaroni and cheese with this flavorful combination of gruyere, Parmesan and cayenne, made especially for the pressure oven.
In a large pot of boiling salted water, cook the macaroni until al dente, tender but still chewy, following suggested cooking time on the package. Drain and spread on a lightly oiled baking pan.
Meanwhile, in a separate pot, melt 3 tablespoons of the butter and whisk in the flour. Continue to cook over low heat, stirring constantly, for 4 minutes. Add the milk, onion and bay leaf. Simmer, stirring frequently, until thickened, about 10 minutes. Remove onion and bay leaf.
Meanwhile, preheat the pressure oven to 375°F. and set the function to BAKE. Set the rack in the middle of the oven.
Remove the saucepan from the heat and stir in ¾ of the Cheddar and all of the Gruyere and Parmesan cheeses. Season to taste with salt and pepper and the pinch of cayenne and fold in the cooked macaroni. Transfer to a lightly buttered 2-quart casserole dish. Top with the remaining Cheddar.
Melt the remaining butter in a sauce pan over medium-low heat. Add the bread crumbs and parsley and toss well. Spread over the macaroni.
Put the casserole in the Pressure Oven. Set the Vent Release Valve to SEAL and lower the Sealing Lever to the SEAL position.
Set the timer to 25 minutes.
Bake until the casserole is bubbling and bread crumbs are golden brown.
Turn the Vent Release Valve to VENT and wait for all air to escape. After vented, slowly raise Sealing Lever and press the Door Release Button to open the door.
Remove the casserole from the oven. Let stand for about 5 minutes before serving.
In a large pot of boiling salted water, cook the macaroni until al dente, tender but still chewy, following suggested cooking time on the package. Drain and spread on a lightly oiled baking pan.
Meanwhile, in a separate pot, melt 3 tablespoons of the butter and whisk in the flour. Continue to cook over low heat, stirring constantly, for 4 minutes. Add the milk, onion and bay leaf. Simmer, stirring frequently, until thickened, about 10 minutes. Remove onion and bay leaf.
Meanwhile, preheat the pressure oven to 375°F. and set the function to BAKE. Set the rack in the middle of the oven.
Remove the saucepan from the heat and stir in ¾ of the Cheddar and all of the Gruyere and Parmesan cheeses. Season to taste with salt and pepper and the pinch of cayenne and fold in the cooked macaroni. Transfer to a lightly buttered 2-quart casserole dish. Top with the remaining Cheddar.
Melt the remaining butter in a sauce pan over medium-low heat. Add the bread crumbs and parsley and toss well. Spread over the macaroni.
Put the casserole in the Pressure Oven. Set the Vent Release Valve to SEAL and lower the Sealing Lever to the SEAL position.
Set the timer to 25 minutes.
Bake until the casserole is bubbling and bread crumbs are golden brown.
Turn the Vent Release Valve to VENT and wait for all air to escape. After vented, slowly raise Sealing Lever and press the Door Release Button to open the door.
Remove the casserole from the oven. Let stand for about 5 minutes before serving.