easy electric pressure cooker mac and cheese

Recipe by
Roz Wenrich

Pressure cookers help you have dinner ready in a flash. Be sure to use cheese you grate yourself, not prepackaged grated cheese. Those pregrated cheeses have some sort of coating to keep them from sticking that makes it harder for them to melt evenly.

yield 6 main dish
prep time 5 Min
cook time 20 Min
method Pressure Cooker/Instant Pot

Ingredients For easy electric pressure cooker mac and cheese

  • 2 c
    water
  • 3/4 tsp
    salt
  • 2 Tbsp
    butter
  • 12 oz
    can evaporated milk
  • 1
    egg
  • 1 tsp
    brown mustard
  • 1/2 tsp
    hot sauce
  • 1/2 tsp
    garlic powder
  • 1 1/2 c
    each grated colby cheese and grated cheddar cheese
  • 1/3 c
    grated parmesan cheese
  • 2 c
    elbow macaroni

How To Make easy electric pressure cooker mac and cheese

  • 1
    Stir salt and hot water together in electric pressure cooker to dissolve salt. Add the pasta and butter. Lock lid and set timer for 4 minutes cook time on high pressure. While the pasta cooks, whisk together evaporated milk, egg, mustard, garlic powder and hot pepper sauce in a bowl.
  • 2
    After the timer goes off, allow the pasta to sit for one minute. Then open the pressure cooker using a quick release method.
  • 3
    Pour the milk mixture over the pasta and stir until it thickens some, about two minutes. Add the cheese 1/3 at a time until all the cheese had been added. Stir until cheese is melted. Taste and adjust seasonings, adding more hot sauce and salt if needed. DO NOT LEAVE IT IN THE POT OR IT WILL CURDLE.
  • 4
    At this point eat it creamy as is or put in a casserole dish and bake for 20 minutes at 350. This is how we like it because it is too creamy for us the other way. We top it with crushed corn flake crumbs and spray with butter cooking spray.
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