The Complete Novice's Guide to No-Drain Mac and Cheese (New and Improved Recipe)

Dec 09, 2020 17:18

Shopping List
1 tablespoon organic sunflower or safflower oil
1/2 organic Vidalia onion, chopped (can even chop it up the day before and store in glass food storage container)
1 box of organic dried pasta (8-16 ounces, regular or gluten-free pasta shells, macaroni, or even fusilli, such as Andean Dream, which is gluten-free)
1 cup organic mushroom broth
2 cup vegan half and half (such as sweetened Better Half) or other non-dairy milk
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon powdered black mustard seeds
1 bag (8 ounces) of organic vegan shredded mozzarella, cheddar, or Monterey Jack (such as Daiya)
1/2 c frozen, organic petite peas or green beans (optional)

Prep
Clean off workspace on counter. Rinse off Vidalia onion. Using the point of your chef's knife, make a small starter incision at each end of the onion before slicing off the ends and disposing them. Make a small incision in the side of the onion, near the end. Then pull off the first two or three layers and discard them. Rinse onion again. Slice onion in half, starting with one of the cut ends and pushing the knife downward, while taking care to keep your fingers out of the way. Make a triangle cut on the ends of each half, in the same way you might cut an apple, removing any remaining white core from the ends. Pull out the unicorn horn-shaped and/or possibly green inner heart of the onion and discard. Place the flat side of the half onion on the cutting board so the long end of the onion matches the long end of the cutting board and make starter incisions with your chef's knife (but not with the tip) near the middle but slightly towards you, before cutting all the way through each slice. Cut the onion left to right, being extra careful, as you will probably have to hold the onion half together while cutting, as, otherwise, it may fall apart. Chop up the other half the same way and store that half in glass food storage container.

Place 1 tablespoon sunflower oil in inner pot of your pressure cooker. Flip chef's knife so the dull end is on the bottom, and use it to scrape remaining half of the onion from cutting board into pot. Pour macaroni or other pasta into pot, along with 2 cups vegan half and half and 1 cup of mushroom broth. Add 1 teaspoon salt, as well as 1/2 teaspoon, each, smoked paprika and powdered black mustard seeds. Stir well. If using gluten-free pasta, stir in 1 cup of peas, as well. You may want to include an extra 1/4 cup of mushroom broth, if using peas, as, otherwise, the pasta will be a tad dry. If not using gluten-free pasta, you may want to stir in the peas after the pasta is done and sauté until warm, since, otherwise, peas will get overcooked.

Place lid on pressure cooker and set to Sealing. Pressure cook gluten-free macaroni for 3 minutes, gluten macaroni for 7 minutes, and medium-large gluten shells for 8 minutes. This is for fully cooked pasta. Subtract a minute or two for tough, chewy pasta/al dente.

Warning: Mini macaroni made of green lentils will be turned into a porridge-like mush, if cooked 7 minutes, so be sure to cook smaller pasta and/or that made without gluten a shorter amount of time.

When your pressure cooker beeps, wrap a kitchen towel around your finger to do a quick release by switching the dial to venting, while keeping your head and body as far from the steam as possible and quickly pulling your hand away. Wait for the red button to drop, which tells you when it is safe to open the lid. Carefully open the lid and shake excess water from the inner lining into the sink and set aside on a kitchen towel or on your heat-resistant cutting board.

Stir in 8 ounces of shredded mozzarella or cheddar cheese (1 bag). Press cancel and unplug the machine. Save leftovers in glass food storage container while still warm, as, otherwise, it might stick to the pan. Although cheddar is, typically, the cheese of choice for mac and cheese, I was shocked just how delicious it was when I tried mozzarella.

Note: You can, also, use this recipe to make red sauce pasta. However, you would put in 1 (15 ounce) can of tomato sauce and 1 (7 ounce) jar/can of tomato paste in place of an equivalent amount of half and half while keeping the rest of the mushroom broth and half and half the same. You can even pour in one bag of vegan crumbles/meatless ground round (13.7 ounces, such as Gardein). Then, after it cooks, you would only sprinkle some Cheddar on top, instead of using a whole bag. Also, include 1 teaspoon, each, of garlic powder, basil, oregano, and marjoram, as well as a half teaspoon of powdered rosemary, a half teaspoon ground cinnamon, at least 1 to 2 tablespoons of agave nectar, and 1/4 cup vegan sour cream.

Chef's Debriefing
Enjoy promptly. It is full of cheesy goodness. I don't know about anyone else, but, every once in a while, I get a craving for mac and cheese, and this really satisfies. It's the perfect marriage of comfort food and convenience and only takes 45 to 60 minutes to prepare, if that.

Wash knife promptly, afterwards, as your tools can't take care of you, unless you take care of them. Be sure to sharpen your chef's knife once a month or so, as, no matter how counter-intuitive it is, a dull knife is far more dangerous than a sharp one.

When I was a kid, my maternal grandma served mac and cheese from a box once and didn't drain the water, making it utterly tasteless. This weekend I was so happy to discover that, now with my pressure cooker, attempting to drain steaming hot pasta over the sink without letting any pasta escape is no longer required.


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