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"]
Set the timer to 4 minutes on manual.
Once the cooking has completed, let the pressure has naturally release.[mv_img id="34013"]
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"]

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.