Side Pannel
Homemade Cheeseburger Macaroni
Homemade Cheeseburger Macaroni
- Recipe Submitted by maryjosh on 02/12/2020
Ingredients List
- 1 lb Ground Beef or Ground Turkey (93% lean)
- 1 Onion, chopped (or 3/4 tsp Onion Powder)
- 2 cloves Garlic, minced (or 1 tsp Garlic Powder)
- 3/4 tsp Seasoned Salt
- 1/2 tsp Kosher Salt (or 1/4 tsp table salt)
- 1/2 tsp Pepper
- 1 tsp Hot Sauce (optional)
- 1 tsp Dijon Mustard (or 2 - 3 tsp dry mustard powder)
- 3 cups Low Sodium Chicken Broth (or Water)
- 12 oz Small Macaroni (3 cups) uncooked
- To Finish:
- 2 cups Sharp Cheddar Cheese (fresh shredded)
- 1 cup Monterey Jack Cheese (fresh shredded)
- 1/4 - 2/3 cup Milk
- Garnish:
- Fresh Chopped Parsley
- Dollop of Soup Cream
Directions
Turn on the pot's Sauté setting. When it is hot, add the ground beef and onion. Cook, stirring occasionally, until onions are tender, translucent, and the meat is browned.
Add garlic. Stir.
Add all of the spices after browning the meat.
Add the hot sauce, if using, Dijon, and broth. Stir.
Put a glass lid, or other lid on to let the broth heat up to almost a simmer. If you have to use the IP's lid, make sure it is on Venting.
Next, remove glass lid and add the macaroni and make sure it is submerged.
Close the IP lid and set the steam release knob to the Sealing position. Then cancel the Sauté setting.
Press the Pressure Cook (or Manual) button, or dial, then the +/- button or dial to select 4 minutes (or 1/2 the cook time your pasta's package directions indicate). The pot will take a few minutes to come to pressure.
When the cook cycle is finished, turn the pot off and do a Controlled Quick Release* (explained below) of the pressure.
*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.
When the pin in the lid drops down, remove the lid and stir the pasta.
Stir in the cheeses and then add as much milk as you want to make it as saucy as you like.
Add optional garnish and serve hot.
Add garlic. Stir.
Add all of the spices after browning the meat.
Add the hot sauce, if using, Dijon, and broth. Stir.
Put a glass lid, or other lid on to let the broth heat up to almost a simmer. If you have to use the IP's lid, make sure it is on Venting.
Next, remove glass lid and add the macaroni and make sure it is submerged.
Close the IP lid and set the steam release knob to the Sealing position. Then cancel the Sauté setting.
Press the Pressure Cook (or Manual) button, or dial, then the +/- button or dial to select 4 minutes (or 1/2 the cook time your pasta's package directions indicate). The pot will take a few minutes to come to pressure.
When the cook cycle is finished, turn the pot off and do a Controlled Quick Release* (explained below) of the pressure.
*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.
When the pin in the lid drops down, remove the lid and stir the pasta.
Stir in the cheeses and then add as much milk as you want to make it as saucy as you like.
Add optional garnish and serve hot.
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