The Best Pressure Cooker Mac and Cheese
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
3 mins
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Total Time
18 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
The Best Pressure Cooker Mac and Cheese
Description
This mac and cheese recipe uses the pressure cooker to cook elbow macaroni quickly with butter, milk, and salt, allowing the pasta to absorb flavor. After cooking, a sauce is prepared by whisking milk with cornstarch, dry mustard powder, and optional hot sauce for depth and a slight tang. This sauce is mixed into the noodles to create a creamy base.
Cheddar and Monterey Jack cheeses are added gradually, melting into the pasta to develop a smooth, cheesy texture. The combination of sharp cheddar and a creamier cheese balances flavor and creaminess. The hot sauce contributes a subtle flavor boost without heat. The final dish is best served immediately while warm and creamy.
The recipe notes that using medium or sharp cheddar affects the creaminess, and other cheeses like white cheddar, Havarti, or Swiss can be substituted. The amount of liquid remaining after cooking can vary by pasta type and cooking equipment, so adjusting with additional milk as needed can ensure the desired creaminess. The hot sauce is optional and chosen for flavor enhancement.
Ingredients
Noodles:
- 3 ¾ cups water see note
- 2 tablespoons butter salted
- 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 mustard powder dry
- ½ to 1 to 1 teaspoon hot sauce optional but delicious for flavor boost
- 1 ½ cups cheddar cheese freshly shredded
- 1 ½ cups Monterey jack cheese freshly shredded
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
- Use medium or sharp cheddar; sharper cheddar offers stronger flavor but less creaminess.
- Consider blending cheddar with a creamy melting cheese like Monterey Jack for smooth texture.
- Adjust liquid amount after pressure cooking to avoid excess water; drain if needed but retain some to keep moisture.
- Hot sauce adds subtle depth without heat, but it's optional based on taste preference.
- Serve immediately for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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