Easy Mac and Cheese made in the Pressure Cooker
Easy Mac and Cheese made in the Pressure Cooker
Man, I tell ya, life just got so much easier now that I can make an Easy Mac and Cheese in my pressure cooker! Hello comfort food!
Honestly, I think I’ve used my Instant Pot Pressure Cooker more than my oven this week! I have the Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker and I love it. I love everything about it. Earlier this week I made our favorite Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker in it. Yesterday I made a pressure cooker meatloaf recipe which has amazing seasonings by the way! I’m obsessed with my new kitchen gadget.
Let me share with you a tasty and easy mac and cheese recipe that you can whip up in no time at all. There are many options you can add to this recipe too. For example, I added little smokies to my mac and cheese mix. I’ve added bacon too! Oh bacon is the best! We’ve also mixed this up a bit by trying a few different flavors of cheese. Don’t be afraid to experiment. The instructions to make it are the same no matter what cheese you decide to try.
I’ve added a printable version of this recipe at the very bottom of this post for your convenience!
Mac and Cheese Ingredients:
- 3 cups water
- 3 cups dry elbow macaroni
- 1 (14.5–oz) can evaporated milk
- 2 Tbsp cornstarch
- 2 Tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- Optional: 1 teaspoon hot pepper sauce
- 1/2 tsp dry mustard powder (or regular mustard as a substitute if you don’t have any)
- 4 cups extra sharp white cheddar cheese (or you can substitute for your favorite cheese)
- 1 cup grated Parmesan cheese
- 1 Tbsp butter
- 4 oz cream cheese, room temperature
Mac and Cheese Recipe Instructions:
- In a small bowl, combine the evaporated milk, cornstarch, salt, pepper, onion powder, hot pepper sauce and mustard and set aside.
- Place the water and macaroni in your pressure cooker. Lock the lid into place and cook on high for 5 minutes and then quick release the steam and carefully remove the lid after all the steam has released.
- Stir the macaroni to break it up, and then add the evaporated milk mixture you set aside earlier, cheddar cheese, Parmesan cheese, butter, and cream cheese. The pressure cooker will still be hot so your cheese will already start to melt. If the pressure cooker is not hot enough just press the saute button and stir until the sauce thickens and the cheese has melted. This will only take a minute or two.
- Serve warm and enjoy!
Here are a few process photos I took along the way:
Here’s where we tried different cheese types and added crispy thick cut bacon:
Feel free to Pin It for later here:
Easy Mac and Cheese made in the Pressure Cooker
Ingredients
- 3 cups water
- 3 cups dry elbow macaroni
- 1 14.5–oz can evaporated milk
- 2 Tbsp cornstarch
- 2 Tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- Optional: 1 teaspoon hot pepper sauce
- 1/2 tsp dry mustard powder or regular mustard as a substitute if you don't have any
- 4 cups extra sharp white cheddar cheese or you can substitute for your favorite cheese
- 1 cup grated Parmesan cheese
- 1 Tbsp butter
- 4 oz cream cheese room temperature
Instructions
- In a small bowl, combine the evaporated milk, cornstarch, salt, pepper, onion powder, hot pepper sauce and mustard and set aside.
- Place the water and macaroni in your pressure cooker. Lock the lid into place and cook on high for 5 minutes and then quick release the steam and carefully remove the lid after all the steam has released.
- Stir the macaroni to break it up, and then add the evaporated milk mixture you set aside earlier, cheddar cheese, Parmesan cheese, butter, and cream cheese. The pressure cooker will still be hot so your cheese will already start to melt. If the pressure cooker is not hot enough just press the saute button and stir until the sauce thickens and the cheese has melted. This will only take a minute or two.
- Serve warm and enjoy!
Nutrition facts are provided as a courtesy.
