The Best Pressure Cooker Mac and Cheese

Name: The Best Pressure Cooker Mac and Cheese
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 6 servings
Ingredients: 3 ¾ cups water (see note); 2 tablespoons salted butter; 1 teaspoon salt; 1 pound elbow macaroni; 1 cup milk or evaporated milk (not skim milk); ½ cup milk or evaporated milk (not skim milk); 1 teaspoon cornstarch; Pinch dry mustard; ½ to 1 to 1 teaspoon hot sauce; 1 ½ cups freshly shredded cheddar cheese (see note); 1 ½ cups freshly shredded monterey jack cheese

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4.8

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
18 mins
Servings
6 servings
Course
Main Course
Cuisine
American

The Best Pressure Cooker Mac and Cheese

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

Noodles:

3 ¾ cups water (see note)
2 tablespoons salted butter
1 teaspoon salt
1 pound elbow macaroni about 3 cups
1 cup milk or evaporated milk (not skim milk)

Cheese + Sauce:

½ cup milk or evaporated milk (not skim milk)
1 teaspoon cornstarch
Pinch dry mustard
½ to 1 to 1 teaspoon hot sauce optional but delicious for flavor boost
1 ½ cups freshly shredded cheddar cheese (see note)
1 ½ cups freshly shredded monterey jack cheese

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Instructions

Add the water to the insert of a 6-quart electric pressure cooker. Add the butter, salt and macaroni. Stir to even out the noodles.
Pour in the milk. DO NOT STIR.
Set the cook time for 3 minutes. Let the pressure naturally release for 5 minutes and then quick release the remaining pressure. If liquid spurts out of the valve, close it and wait 1-2 minutes and try again. Keep the pressure cooker on the warm/hold setting (don't hit cancel).
Whisk together the sauce ingredients: 1/2 cup milk, cornstarch, dry mustard, and hot sauce. Add the mixture to the cooked noodles, breaking up clumps of noodles as you stir to combine well.
Add the cheese, one handful at a time, and stir until each addition is melted before adding more.
Once all the cheese is melted, season to taste with additional salt, if needed. At this point, you can also drizzle in warm milk, a tablespoon at a time, for extra creamy mac and cheese. Serve immediately.

Notes

Cheese: I like to use medium or sharp cheddar cheese. Note: the sharper the cheddar, the less creamy it will be as it melts. You can sub in other types of cheese, too. White cheddar, havarti, Swiss. This recipe works best if half the cheese is a variety of cheddar and half the cheese is a creamy, good-melting cheese.
Adaptation: I adapted this recipe from a skillet recipe using 12 ounces of noodles and 3 cups of cheese. I use 16 ounces for this recipe, but I kept the amount of cheese the same from that original recipe. It's plenty cheesy for us, but if you want to amp up the cheesiness, increase both types of cheese to 2 cups/8 ounces each.
Liquid:the amount of liquid left over in the pot after the noodles have cooked will be variable depending on brand/type of pasta, brand of pressure cooker, how quickly pressure was released, etc. There should be liquid in the bottom of the pot after cooking, but not so much that the noodles are still swimming in it. If there seems to be a ton of extra liquid, drain off all but about 1/2 cup or so.
Hot Sauce: the hot sauce may seem unusual; it doesn't add spiciness. It adds a flavor boost that is super yummy. Just a small drizzle helps, but you can leave it out.

Nutrition Information

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Calories 572kcal (29%) Carbohydrates 60g (20%) Protein 26g (52%) Fat 25g (38%) Saturated Fat 15g (75%) Cholesterol 71mg (24%) Sodium 795mg (33%) Fiber 2g (8%) Sugar 5g (10%)