Macaroni and Cheese Pressure Cooker Recipe

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Recipe Category: Pasta

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Mac And Cheese

Macaroni And Cheese Pressure Cooker Recipe

Ingredients

Serves: 4

Pressure Level: HIGH

Release: QUICK

Time: 5 minutes

  • 8 ounces (2 cups) elbow macaroni
  • 2 cups water
  • salt and pepper
  • 1 teaspoon dry mustard
  • pinch cayenne pepper
  • 1 (12-ounce) can evaporated milk
  • 4 ounces sharp cheddar cheese, shredded (1 cup)
  • 4 ounces Monterey Jack cheese, shredded (1 cup)

Method

HIGH PRESSURE FOR 5 minutes: Mix macaroni, water, 1 teaspoon salt, mustard, and cayenne together in pressure-cooker pot

  1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
  2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 5 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

  1. Remove pot from heat
  2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
  3. Before Serving:
  4. Stir in evaporated milk and simmer over medium-high heat until sauce has thickened and pasta is tender, 1 to 3 minutes
  5. Off heat, stir in cheddar and Monterey Jack cheeses, a handful at a time, until cheese has melted and sauce is smooth
  6. Season with salt and pepper to taste
  7. Serve

VARIATIONS

  1. Mac and Cheese with Tomatoes
  2. Add 1 (15-ounce) can drained diced tomatoes to pot with macaroni
  3. Mac and Cheese with Ham and Peas
  4. Stir 8 ounces diced ham steak and ½ cup frozen peas into pot with evaporated milk
  5. Mac and Cheese with Kielbasa and Mustard
  6. Stir 8 ounces kielbasa sausage, cut into ½-inch pieces, and 4 teaspoons whole-grain Dijon mustard into pot with evaporated milk

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