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pressure cooker mac and cheese in a white bowl
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4.95 from 18 votes

Pressure Cooker Mac and Cheese

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.
Prep Time5 mins
Cook Time5 mins
Course: Side Dish
Cuisine: American
Keyword: instant pot mac and cheese, pressure cooker mac and cheese
Servings: 8
Calories: 526kcal

Equipment

  • 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

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: 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