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Pressure Cooker Pimento Cheese Mac & Cheese


· 2 ½ cups elbow macaroni

· 2 cups Chicken Stock

· 1 cup heavy cream

· ½ teaspoon salt

· ½ teaspoon pepper

· 1 recipe Spicy Pimento Cheese

· 1 Tbsp. salted butter

· ½ cup milk

· ¼ cup Colby Cheese

· ¼ cup shredded Monterey Jack Cheese with Peppers


1. Place the macaroni, chicken stock, heavy cream, salt and pepper in the pressure cooker. Set your pressure cooker to high pressure and set time for 7 minutes. Once the timer goes off let the pressure naturally release.

2. After pressure has released add the butter and milk. Stir in the pimento cheese a spoonful at a time to minimize clumping. Add Colby and Monterey Jack Cheese a handful at time.