Pressure Cooker Mac and Cheese
Serving Size: 10
This is the smooth and creamy homemade mac and cheese your kids have been waiting for!
Recipe by:
Cook Times
Cooking Tools Required
Electric Pressure CookerIngredients
Add to pressure cooker:
- 20 ounce elbow pasta
- 4 ½ cup water
- 4 tablespoon butter
- dash hot pepper sauce such as Tabasco
- ¼ teaspoon ground white pepper
- 1 tablespoon Kosher salt
Stir in AFTER cooking:
- 1 cup milk
- 3 cup shredded cheddar cheese mild
- 1/3 cup heavy whipping cream
Instructions
- Add the dry macaroni, water, butter, hot pepper, white pepper, and salt to the pressure cooker bowl. Cook on high pressure for 5 minutes. Quick-release pressure and remove lid.
- Stir the pasta to release some of the moisture from the macaroni (do not drain).
- Add half of the milk, stir, then add the cheese a handful at a time stirring between each addition, until smooth. Add more milk for a thinner sauce.
- Stir in the cream and adjust salt if necessary. Best served immediately.
- Notes: Keep in mind when recipes are scaled back: You need at least 1 cup of liquid in order for the pressure cooker to come to pressure, so if the amounts are too small this could be a problem. Alternately you can cook on the stovetop. Also, just like when cooking rice, water ratios change as amounts change.
Reheating Instructions
Heat in microwave on medium power, stirring halfway through cooking time, until heated through.
Nutrition
Calories: 430kcal | Carbohydrates: 44g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 970mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 636IU | Calcium: 294mg | Iron: 1mg