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Bob Warden's Mac & Cheese in pressure cooker

Started 1292985281.58 in Kitchen & Food Talk | Last reply 1293038819.313 by dogluvrtoo

I was thinking about trying the pressure cooker recipe for Mac & cheese on Christmas Day, but am nervous trying out something on the family (15 people) without having tried it myself. Has anyone here made it and have any comments? Thanks for any comments or helpful hints. {#emotions_dlg.confused1}

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autumnsuns­et1292985835.8672388 PostsRegistered 10/6/2004

I made it hubby and I thought it was very good but I used mild cheddar cheese and left out the mustard. It will not feed 15 people it's just enough for maybe three people. Hubby likes it so much he can finish it in one meal.

Last edited on 12/21/2010

Last edited on 12/21/2010

Buck-i-Nana1292985972.9437653 PostsRegistered 9/26/2007South West Ohio

My family loves it. Since the first time I made it, they ask for it all the time.

Enjoying my retirement 1 cup of coffee at a time.

NOT invisible anymore, so get over it! I'm not gonna disappear :)

dogluvrtoo1292987475.153471 PostsRegistered 1/12/2009

Oh, my - 3 people. I was mainly targeting the kids, but that would be six. And some of the adults are definitely Mac & cheese lovers. I guess I should double it - at least. Thanks for your help.

Samantha20­011293018259.20720 PostsRegistered 11/21/2006

I loved the mac and cheese, very easy to make. I left out the mustard the 2nd time I made it and liked it better. 2 1/2 cups of mac noodles is about 1/2 box. So if that helps you any. If you are using shell mac, increase time to about 8 mins. I did this and it worked.

Samantha

4uthebest1293030173.9073526 PostsRegistered 1/21/2009

I made the recipe last night and next time I will really limit the chicken broth amount and use milk/cream as it tasted too much like a chicken/tuna casserole and I rather have a creamy cheese flavored product rather than a chicken flavored one. I much prefer Wolfgang Puck's recipe modified as well.

wagirl1293030759.1874496 PostsRegistered 10/20/2004

NO NO NO----make this recipe exactly as it states!!!!!! I have made this many, many times and get rave reviews and requests for it all the time. If you want to use Velvetta in stead of the cheddar, do it. Just remember that it may be a bit soupy when you open it and start to stir in the cr. cheese but it will thicken in a few minutes. the kids will love it!!!

4uthebest1293032001.793526 PostsRegistered 1/21/2009
On 12/22/2010 wagirl said:

NO NO NO----make this recipe exactly as it states!!!!!! I have made this many, many times and get rave reviews and requests for it all the time.

I am expressing our opinion and I imagine that is why Baskin Robbins has 30+ flavors of ice-cream. We did not like the chicken taste with the macaroni but it did taste good, just not like we like with a recipe similar to:

2 eggs
1 (12 ounce) can evaporated milk
1 1/2 cups milk
1/2 lb elbow macaroni, uncooked
3 cups shredded cheddar cheese
1 cup shredded American cheese
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon onion powder
1/8 teaspoon garlic powder

or

1 (8 ounce) package elbow macaroni<br /> 1 (8 ounce) package shredded sharp Cheddar cheese<br /> 1 (12 ounce) container small curd cottage cheese<br /> 1 (8 ounce) container sour cream<br /> 1/4 cup grated Parmesan cheese<br /> salt and pepper to taste<br /> 1 cup dry bread crumbs<br /> 1/4 cup butter, melted<br />

or

  • 8 ounces uncooked elbow macaroni
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cups milk
  • 1/4 cup butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup bread crumbs
  • 1 pinch paprika

etc, etc, notice that none of these have chicken stock included and that is the way our family prefers it

Last edited on 12/22/2010

Last edited on 12/22/2010

DayDreamer1293034229.461388 PostsRegistered 8/8/2006Texas
On 12/22/2010 4uthebest said:
On 12/22/2010 wagirl said:

NO NO NO----make this recipe exactly as it states!!!!!! I have made this many, many times and get rave reviews and requests for it all the time.

I am expressing our opinion and I imagine that is why Baskin Robbins has 30+ flavors of ice-cream. We did not like the chicken taste with the macaroni but it did taste good, just not like we like with a recipe similar to: . . . .

I'm with you on this -- and I even substituted 1/2 cup cream for 1/2 cup of the chicken base & water amount in an attempt to soften any chicken flavor, and mine turned out too dry. The dryness was a bit of a surprise since I had been reading so many posts about having to wait a few minutes before serving in order to let the sauce thicken.

Frankly, I'm not very impressed with the Bob Warden mac & cheese recipe.

BTW, I make mac & cheese with more half & half, or sometimes even heavy cream, as my family and I have always liked a really creamy sauce. I also recognize that not everyone will have the same preferences in taste as I and my family, and never would I presume to infer that anyone should. To each his/her own taste and preference. Smile

Fran

4uthebest1293036771.2833526 PostsRegistered 1/21/2009
On 12/22/2010 DayDreamer said:

I'm with you on this -- and I even substituted 1/2 cup cream for 1/2 cup of the chicken base & water amount in an attempt to soften any chicken flavor, and mine turned out too dry. The dryness was a bit of a surprise since I had been reading so many posts about having to wait a few minutes before serving in order to let the sauce thicken.

Frankly, I'm not very impressed with the Bob Warden mac & cheese recipe.

BTW, I make mac & cheese with more half & half, or sometimes even heavy cream, as my family and I have always liked a really creamy sauce. I also recognize that not everyone will have the same preferences in taste as I and my family, and never would I presume to infer that anyone should. To each his/her own taste and preference. Smile

Fran, perhaps you should come to our home for dinner Smile as we seem to like the same things. Not only was mine too dry, but I needed to add another cup of milk (ran out of half and half) and it still was not like we were hoping for but probably any amount of milk would not remove the chicken taste from the stock.

dogluvrtoo1293038819.313471 PostsRegistered 1/12/2009
On 12/22/2010 4uthebest said:
On 12/22/2010 wagirl said:

NO NO NO----make this recipe exactly as it states!!!!!! I have made this many, many times and get rave reviews and requests for it all the time.

I am expressing our opinion and I imagine that is why Baskin Robbins has 30+ flavors of ice-cream. We did not like the chicken taste with the macaroni but it did taste good, just not like we like with a recipe similar to:

2 eggs
1 (12 ounce) can evaporated milk
1 1/2 cups milk
1/2 lb elbow macaroni, uncooked
3 cups shredded cheddar cheese
1 cup shredded American cheese
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon onion powder
1/8 teaspoon garlic powder

or

1 (8 ounce) package elbow macaroni<br /> 1 (8 ounce) package shredded sharp Cheddar cheese<br /> 1 (12 ounce) container small curd cottage cheese<br /> 1 (8 ounce) container sour cream<br /> 1/4 cup grated Parmesan cheese<br /> salt and pepper to taste<br /> 1 cup dry bread crumbs<br /> 1/4 cup butter, melted<br />

or

  • 8 ounces uncooked elbow macaroni
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cups milk
  • 1/4 cup butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup bread crumbs
  • 1 pinch paprika

etc, etc, notice that none of these have chicken stock included and that is the way our family prefers it

Last edited on 12/22/2010

Thanks to everyone for your input. I really appreciate it. 4uthebest, Thank you for the recipes. Have you ever done any of these in the pressure cooker or do you bake them?

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