Macaroni and Cheese in Pressure Cooker Recipe

macaroni and cheese
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Macaroni and Cheese is one of the original comfort foods. Combining melted cheese and pasta has been a popular staple for many years, and just about every culture has their own version of it. There a hundreds of variations and everyone seems to have their great aunts super mac & cheese recipe that adds its own spin of this culinary classic.

Making a good pot of mac & cheese can involve everything from mixing powdered cheese and milk to shredding various cheeses and baking it like a casserole. All are acceptable, but some can also get down right complicated.

We were looking for an easy way to make a solid tasting and creamy mac & cheese recipe, and decided to enlist the help of the pressure cooker. After a couple of tries we landed on this recipe, and it is a real winner. Simple yet delicious, this recipe takes very little time and effort, but produces awesome mac & cheese.

Ingredients list

Macaroni and Cheese Recipe

Calories: 240kcal

Ingredients

  • 16 oz elbow macaroni
  • 1 cup heavy whipping cream
  • 3 tablespoons butter
  • 2 teaspoons sea salt
  • 2 cups sharp cheddar cheese shredded
  • 4 cups filtered water

Instructions

  • Place all the ingredients, except heavy whipping cream and cheese, into the pot.[mv_img id="34011"]
    Pasta ready to cook
  • Set the timer to 4 minutes on manual.
  • Once the cooking has completed, let the pressure has naturally release.[mv_img id="34013"]
    Pasta after cooking
  • Remove the lid and set the cooker to sauté.
  • Pour in the heavy whipping cream and stir.
  • Add in the cheese, stir, and allow it to melt, stirring occasionally until all the cheese is melted and well incorporated.[mv_img id="34012"]
    Final step with cheese added

Notes

Once the macaroni is done cooking it will be clumped together. Simple give it a good stir and break up the clumps. It is stuck together due to the starch that was released into the water during cooking, but it is completely normal.
You can switch out the cheese to make different varieties of mac & cheese. We have tried monterey jack, havarti, and colby-jack, and all were fantastic.
If you reheat the mac & cheese the next day, you can add some more cream to it while cooking and it will help make the leftovers creamy again.

If you find yourself in the mood for some quick and easy macaroni and cheese, be sure to give this recipe a try. This recipe is great for adding your own flair and making the recipe your own.

I encourage everyone to experiment with my recipes. As always, report back and let us know in the comments how it turned out for you. If you are not afraid of your great aunt, feel free to share her recipe with us as well, we promise we won’t tell too many people.

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About Jessica Faidley 23 Articles
Jessica Faidley is a stay-at-home, work-from-home, homeschooling mom who loves to teach her children how to live off the land. As a certified aromatherapist, she enjoys helping folks use essential oils safely and effectively. Herbalism is another niche that Jessica has studied. Keeping herself and her family healthy through a natural approach is her way of doing things.

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