Mac-a-Roonie and Cheese - Yes from Outback

I believe I have perfected my immitation of Mac n Cheese from Outback.
Which is wonderful because I craved it my entire last pregnancy. So hopefully for my next one this will save Lots of Dinero! So here it goes!

Grocery List

1 12 oz pkg rigatoni pasta

1/2 pound Velveeta Cheese - Cubed

3 tablespoons butter

2 tablespoons flour

1/4 tsp salt

1/8 tsp Paprika

1 1/2 C Milk

1. Prepare Rigatoni using package instructions. Drain and set aside.
   
2. In a large sauce pan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble a extra thick cream. If mixture is to thick a little more milk may be added.
   
3. Pour the drained pasta in the sauce and gently stir well. When pasta is completely coated with sauce mixed ...well the Mac A Roo is ready to serve.

Pasta Cooking Times - Basics of Pressure Cooking

Pasta Suitable For Pressure Cooking Do not exceed the 1/2 fill rule when cooking foods that foam, froth or expand. Use only enough water or flavoring liquid to barely cover the pasta. Add 1 tablespoon cooking oil to minimize foaming if there is no meat in the recipe. For best results, use a second generation pressure cooker with a three ply base. Use the natural release method. To use these long strands in the pressure cooker, first bring the required amount of water to a boil and then place the ends of the spaghetti in the water until it will bend, pressing down until they are completely covered, otherwise break the spaghetti into shorter lengths to fit the size of your pot.
Pasta	Uncooked	Cooked Yield	Pressure Cooking Time
Spaghetti (thick)	8 oz.	5 cups	6 minutes
Linguine (flat)	8 oz.	4-1/4 cups	6 minutes
Fettuccine (flat)	8 oz.	3-1/4 cups	6 minutes
Soup Shapes
Ditalini	2 cups (8 oz.)	4 cups	5 minutes
Orzo	1-1/3 cups (8 oz.)	3 cups	3 minutes
Alphabets	1-1/3 cups (8 oz.)	4-2/3 cups	3 minutes
Tubetti	1-1/3 cups (8 oz.)	3 cups	3 minutes
Short Shapes
Rigatoni	3 cups (8 oz.)	4-1/2 cups	7 minutes
Ziti, Penne	3 cups (8 oz.)	4-1/2 cups	7 minutes
Rotini	3 cups (8 oz.)	4 cups	7 minutes
Elbow Macaroni	2 cups (8 oz.)	4 cups	6 minutes (small); 7 minutes (large)
Shells	3 cups (8 oz.)	4 cups	5 minutes
Egg Noodles	5 cups (8 oz.)	5 cups	5 minutes
Bows	4 cups (8 oz.)	5 cups	5 minutes
All amounts given zre for 5 qt. or larger pressure cookers. Thanks to Miss Vikki for times Chart.

Chicken Alfredo - Pressure or Regular

Yields - 4-6 Servings
Time to prep and cook - 14 min

Grocery List -

• Noodles
• 6-8 Chicken Tenders
• 1 Cube Better
• 1/2 C Parmesan Cheese
• 1 C Heavy Cream
• 4 oz of Cream Cheese

Instrucitons -

1. Start Your Noodles Cooking. I did about 4 cups. To pressure cook your Noodles go HERE for instructions on how
2. Get Out Pressure Cooker and begin to heat the pan
3. Coat bottom of cooker with olive oil and then place chicken tenders along bottom.
4. Sprinkle Good Seasons Italian dressing Over top (Its basically my favorite seasoning for any italian Dish as you will come to know!)
5. Place pressure lid on and time for 6 Min from frozen at high pressure.
6. Release pressure by running cold water on brim of lid.
7. Place back on stove top and proceed chop up chicken with spatula, and then add and melt butter and cheese in pan with the cream.
8. Once noodles done combine everything and then add Parmesan cheese on top, stir and serve.

**Add Salt and Pepper to the taste.**
I also sprinkled fresh parsley leaves over top!

So yummy! Enjoy!