Macaroni and Cheese Pressure Cooker Recipe

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

Full List of Pasta Recipes
Full List of Cheese Recipes