Pressure Cooker Mac and Cheese
In short: Macaroni cooked in a pot with butter and water for 4 minutes under pressure, then stirred with warm milk and sharp Cheddar into a creamy sauce. It takes about 30 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 430 kcal
Macaroni and cheese in a pressure cooker needs no draining, no separate cheese sauce and no baking. The pasta cooks in just enough water to be absorbed, and the starch it releases helps the sauce turn glossy when you stir in milk and Cheddar at the end. The whole dish is ready in about thirty minutes in one pot. Grate the cheese yourself, since packaged shreds contain starch that can make the sauce grainy.
Instructions
- Put the macaroni, water, butter, mustard powder, garlic powder, salt and pepper in the pressure cooker pot and stir. The butter reduces foaming.
- Close and lock the lid, set the vent to sealing and cook at high pressure for 4 minutes, or half the cooking time on the package.
- Use the quick-release valve to let the steam out, keeping your hand away from the vent. Open the lid and stir the pasta.
- If there is a lot of water left, switch to sauté for 1 to 2 minutes and stir until it mostly cooks away. Switch the heat off.
- Pour in the warm milk, then add the Cheddar a handful at a time, stirring until each addition melts and the sauce looks creamy.
- Taste, add salt if needed, and serve at once. The sauce thickens as it stands, so loosen it with a splash of milk if necessary.
Tips
- Use a mix of cheeses, such as sharp Cheddar with Gruyere or a little Parmesan, for a richer flavor.
- Stir in cooked broccoli, peas or diced ham at the end for a fuller meal.
Questions and answers
Why is my pressure cooker mac and cheese watery?
There was probably extra liquid after cooking. Use the sauté function for a minute or two to reduce it, and add the cheese off the heat.
Can I use other pasta shapes?
Yes. Use short shapes such as shells or penne and halve the package time. Long pasta is hard to cook evenly in this method.
How do I reheat leftovers?
Add a splash of milk and warm the macaroni gently on the stove or in the microwave, stirring often. Keep leftovers in the fridge for up to 3 days.
How long does it take to make Pressure Cooker Mac and Cheese?
About 30 min in total: 10 min of preparation and 20 min of cooking.
How many calories are in Pressure Cooker Mac and Cheese?
About 430 kcal per serving, with 19 g of protein, 41 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 41 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
