Wimpy Mac

Name: Wimpy Mac
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: About 8
Cuisine: American
Ingredients: 3 c macaroni, elbow or shells; 3 c water; 2 Tbsp Better Than Broth (chicken); 1 medium green pepper, chopped; 1 medium red pepper, chopped; 1 medium onion, chopped; 4 oz Velveeta cheese (shredded); 2 c sharp cheddar cheese (shredded); 1-2 lb mild Italian sausage; 1/8 tsp white pepper (or more depends on ur taste); 1 Tbsp garlic salt (to taste); 1/4 c Parmesan cheese; 2 Tbsp butter

By Linda Hall
@Linda_Hall38

I had just bought a new pressure cooker and wanted something easy to test it. So I saw a couple of different recipes from a book I ordered on my Kindle. I actually hated mac and cheese since I lived on it for years when I was fairly poor. But it was a simple recipe (it didn't call for meat I added that for my own taste and first couple times I used hamburger). I accidentally got ingredients from 2 different recipes in the book though and it was the best mac and cheese I ever ate. I used to make wimpy burgers that were similar to this using just Velveeta and hamburger. Hence the name Wimpy Mac.

Blue Ribbon Recipe

We absolutely loved the ease of making this delicious macaroni and cheese in the pressure cooker. The noodles are cooked to perfection; the sweet peppers and onions become nice and tender. Browned sausage adds a lovely savory flavor and a hint of spice. Mix in the cheese and you have a perfect, gooey mac and cheese. The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

8 Comments

Serves:

About 8

Prep:

20 Min

Cook:

10 Min

Method:

Pressure Cooker/Instant Pot

Ingredients

3 c

macaroni, elbow or shells
3 c

water
2 Tbsp

Better Than Broth (chicken)
1 medium

green pepper, chopped
1 medium

red pepper, chopped
1 medium

onion, chopped
4 oz

Velveeta cheese (shredded)
2 c

sharp cheddar cheese (shredded)
1-2 lb

mild Italian sausage
1/8 tsp

white pepper (or more depends on ur taste)
1 Tbsp

garlic salt (to taste)
1/4 c

Parmesan cheese
2 Tbsp

butter
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How to Make Wimpy Mac

Step-by-Step

I use a pressure cooker. Put noodles all vegetables, water, Better than Broth, butter and Parmesan cheese in the pressure cooker. Close lid. Cook high pressure for 6 mins.
While the pressure cooker is doing its thing, fry the sausage and crumble small. Drain. Shred or slice cheese very thin (or buy shredded).
When the pressure cooker is done do a quick release. Add the meat and cheese stir it in until cheese has melted.
Let set for about 5 to 10 minutes (it will thicken up).
If you do not have a pressure cooker do the noodles and everything in step one on the stove. Boil the water and broth before adding the noodles and vegetables ( also add an extra cup of water). After noodles are done drain most of the liquid but leave some. Then add your cooked meat and cheese. Oh, wait on the Parmesan cheese too till after draining water.