Pressure Cooker Mac and Cheese Recipe
This pressure cooker mac and cheese is thick, creamy, and ready in under 15 minutes. Made with a three-cheese blend and evaporated milk for the ultimate comfort food.
Servings: 8
Calories: 526kcal
Equipment
- 1 Pressure Cooker
Ingredients
- 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
Nutrition
Calories: 526kcal | Carbohydrates: 49g | Protein: 25g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 746mg | Potassium: 355mg | Fiber: 2g | Sugar: 5g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 434mg | Iron: 1mg
