Pressure Cooker Mac and Cheese

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Pressure Cooker Mac and Cheese is a simple recipe that is made in minutes. This side dish is thick, creamy, and loaded with goodness. The ultimate comfort food for any occasion.

Mac and cheese is the ultimate comfort food in my opinion. It is creamy, cheesy, and delicious. I love it when the cheese sauce is thick because it blankets the cooked pasta really well. 

If you have been following me for awhile then you already know this is my favorite side dish as I have shared a few different macaroni and cheese recipes.

My favorite easy macaroni and cheese recipe on the blog is Southern Mac and Cheese especially when it is paired with a good Ribeye Steak and Garlic Green Beans for the ultimate meal. However, the recipe that I am sharing today may take over as my favorite.

This recipe is quick to make and made in my new favorite kitchen gadget, the pressure cooker. It comes out perfect each time that I have made it and is so simple that I don’t need to consult my pressure cooker manual. It is truly a dump and go recipe.

What ingredients are needed for Pressure Cooker Mac and Cheese?

1. Uncooked macaroni pasta or medium shells
2. Chicken stock or water
3. Butter
4. Dry mustard powder
5. Garlic powder
6. Salt and Black Pepper
7. Condensed milk
8. Parmesan cheese
9. Cheddar cheese

How to make this Pressure Cooker Mac and Cheese Recipe:

Begin this recipe using a pressure cooker or instant pot. Add in the pasta, chicken stock, butter, mustard powder, garlic powder, salt and pepper. Cover with the lid, making sure the pressure cooker knob is set to sealing and not venting. Cook on manual for four minutes.

Once the cooking time is up, use quick release, and remove the lid. The pasta will be cooked perfectly al dente with enough liquid in the bottom to create the perfect mac and cheese sauce. Stir the liquid to fully coat the pasta.

Pour in the evaporated milk and stir to evenly distribute. Add in all the cheese and stir until melted and smooth.

This mac and cheese is thick and creamy. It reminds me of the Panera mac and cheese recipe, if you use shells pasta, but it is made in minutes without leaving your home.

Tips to make the best pressure cooker mac n cheese:

• Use uncooked macaroni pasta or medium shells
• May substitute the chicken stock for chicken broth or water. If using water, increase the salt amount to 1 teaspoon.
• Use salted or unsalted butter.
• The grated parmesan cheese thickens the cheese sauce in this recipe and provides great flavor. Do not substitute this part. However you may use freshly grated or pre-grated, either is fine.
• You can substitute the evaporated milk for whole milk, however, the evaporated milk creates a thicker sauce.
• If you prefer to use all sharp cheddar or all mild cheddar, either is fine. Try using other combinations as well with the cheddar such as mozzarella, gouda, or gruyere.

Want more cheesy mac and cheese recipes? Try these: 

• Southern Mac and Cheese
• One Pot Broccoli Mac and Cheese 
• Easy Weeknight Mac and Cheese
• White Cheddar Mac and Cheese

Pressure Cooker Mac and Cheese

LaKita Anderson

Pressure Cooker Mac and Cheese is a simple recipe that is made in minutes. This side dish is thick, creamy, and loaded with goodness. The ultimate comfort food for any occasion.

4.95 from 18 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 5 mins

Course Side Dish

Cuisine American

Servings 8

Calories 526 kcal

Equipment

• Pressure Cooker

Ingredients

  

1x2x3x

• 16 ounces macaroni pasta, or shells
• 4 cups chicken stock, or water
• 4 tablespoons butter
• 1 teaspoon dry mustard powder
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• ½ cup evaporated milk
• ½ cup parmesan cheese, grated
• 2 cups sharp cheddar cheese, shredded
• 1 cup mild cheddar cheese, shredded

Instructions

 

• Using a pressure cooker, add pasta, chicken stock or water, butter, dry mustard, garlic powder, salt, and pepper. Cover with lid making sure the knob is set to sealing and not venting.
• Cook on manual for 4 minutes. Carefully use the quick release function. Remove the lid and allow the steam to escape.
• Stir to distribute the liquid. Add the evaporated milk. Stir to combine.
• Add the parmesan cheese, sharp cheddar cheese, and mild cheddar cheese. Stir to combine.
• Continue stirring until the cheese has completely melted and the pasta is coated in the cheese sauce. Serve warm and store any leftovers in an airtight container in the refrigerator.

Video

Notes

Tips to make the best pressure cooker mac n cheese: 

• Use uncooked macaroni pasta or medium shells
• May substitute the chicken stock for chicken broth or water. If using water, increase the salt amount to 1 teaspoon. 
• Use salted or unsalted butter. 
• The grated parmesan cheese thickens the cheese sauce in this recipe and provides great flavor. Do not substitute this part. However you may use freshly grated or pre-grated, either is fine. 
• You can substitute the evaporated milk for whole milk, however the evaporated milk creates a thicker sauce. 
• If you prefer to use all sharp cheddar or all mild cheddar, either is fine. Try using other combinations as well with the cheddar such as mozzarella, gouda, or gruyere. 

Nutrition

Calories: 526kcalCarbohydrates: 49gProtein: 25gFat: 25gSaturated Fat: 15gCholesterol: 73mgSodium: 746mgPotassium: 355mgFiber: 2gSugar: 5gVitamin A: 692IUVitamin C: 1mgCalcium: 434mgIron: 1mg

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword instant pot mac and cheese, pressure cooker mac and cheese

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