PREPARATION TIME: 5 min
COOKING TIME: 8 min
- 2 ½ cups (300g) elbow macaroni
- 3 cups boiling water
- 1 cup thickened cream
- 1/2 cup grated tasty cheddar
- 1/4 cup grated parmesan cheese, or to taste
Place the macaroni and boiling water into a Micro Pressure Cooker. Lock in the cover and cook in the microwave on high/100% power/900 watts for 8 minutes. Remove and allow the pressure indicator to drop.
- Remove cover, stir in cream, cheeses and a good pinch of salt and pepper to season. Serve immediately or cool and spoon into Heat ’N Eat containers for later on!
Tupper Tip: Add a little pinch of turmeric for a vibrant cheesy colour. Add some fried chopped bacon or fried breadcrumbs for a crunchy texture