Pressure Cooker Mac and Cheese
Creamy, cheesy mac and cheese made quickly in a pressure cooker for a comforting meal.
5 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 cups elbow macaroni
- 2 cups water
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Nutrition Facts
450Calories
15gProtein
50gCarbs
20gFat
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Instructions
1
Add the macaroni, water, milk, butter, salt, black pepper, and mustard powder to the pressure cooker. Stir to combine.
2
Secure the lid on the pressure cooker and set to high pressure for 5 minutes. Once done, quick release the pressure.
3
Open the lid and stir the macaroni. If there's excess liquid, let it sit for a minute to thicken.
4
Add the shredded cheddar and mozzarella cheeses. Stir until the cheese is fully melted and the sauce is creamy.
5
Taste and adjust seasoning if needed. Add more milk if the mac and cheese is too thick.
6
Serve immediately while hot, garnished with extra cheese or black pepper if desired.
Chef's Tips
- Cheese Variations: Try using different cheeses like Gouda, Monterey Jack, or Parmesan for a unique flavor.
- Creamier Texture: For an extra creamy texture, stir in a splash of heavy cream after adding the cheese.
- Add-Ins: Mix in cooked bacon, diced tomatoes, or steamed broccoli for extra flavor and texture.
- Storing Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.
- Avoid Overcooking: Be careful not to overcook the pasta as it can become mushy. Follow the recommended cooking time.
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