Pressure Cooker Cheeseburger Macaroni Recipe 445
INSTANT POT CHEESEBURGER MACARONI
Instant pot Cheeseburger Macaroni is the perfect quick meal. You literally brown the meat, dump the rest and walk away. The result is a creamy cheesy delicious macaroni and beef dinner.
Provided by Christina Hitchcock
Categories Main Dish
Time 21m
Number Of Ingredients 6
Steps:
- Set instant pot to sauté and brown the ground beef. Add spices.
- Pour beef broth in and add pasta. Seal the lid and pressure valve close. Set to pressure cook on high for 6 minutes.
- Manually release pressure valve and open lid. Stir in cheeses.
Nutrition Facts : Calories 814 kcal, Carbohydrate 85 g, Protein 44 g, Fat 31 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 103 mg, Sodium 2537 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
PRESSURE COOKER CHEESEBURGER MACARONI RECIPE - (4.4/5)
Provided by Renna
Number Of Ingredients 10
Steps:
- With lid off, heat oil on high or brown until sizzling. Add beef and cook until it is browned. Add onion, salt, pepper, dried thyme, ketchup, elbow macaroni, and stock, lock on lid, cook on high for 6 minutes. Perform quick release, add cheese, stirring until melted and creamy. Let sit for 5 minutes if you want it to thicken more.
PRESSURE COOKER MACARONI & CHEESE RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 8
Steps:
- Mix macaroni, water, salt, mustard, and cayenne together in pressure cooker pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. When valve drops carefully remove lid. Stir in evaporated milk. Select browning and simmer until sauce has thickened and pasta is tender, 1 to 3 minutes. Turn of pressure cooker, stir in cheddar and Monterey Jack cheeses, a handful at a time, until cheese has melted and sauce is smooth. (It is important to do it a handful at a time so the cheese doesn't clump together.) Season with additional salt and pepper to taste.
CHEESEBURGER MACARONI
This is a recipe I found, lost and found again. I got it off a can of stewed tomatoes. DH really likes it. It's simple and a one pot meal. I had to be out of town for a couple of weeks and he made it twice. Posting it here for safe keeping. Feel free to add more spices, green peppers, garlic, etc. The original recipe does not even call for salt and pepper and I always add more cheese.
Provided by Naturelover
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown beef and onion in large skillet; drain. Salt and pepper to taste. Add undrained tomatoes and one cup water; bring to boil. Stir in macaroni. Bring to boil; reduce heat. Simmer, covered, ten minutes or until macaroni is done, stirring once. Sprinkle cheese evenly over top, cover until cheese is melted.
Nutrition Facts : Calories 386.8, Fat 17.6, SaturatedFat 6.8, Cholesterol 77.1, Sodium 323.7, Carbohydrate 30.5, Fiber 2.5, Sugar 7.1, Protein 25.9
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- Turn pressure cooker onto sauté function. Once the pot is heated up, add in the ground beef. Brown the beef and then transfer it to a colander and drain off extra grease. Set aside.
- Add noodles, butter, ground mustard, salt and water to pressure cooker. Cover and make sure valve is on “sealing.” Set the manual button for 3 minutes. Once the timer goes off let the pot sit for 5 minutes, then release the rest of the pressure by moving valve to “venting.”
- Turn the pressure cooker to the sauté function. Stir in the evaporated milk and slowly add in the cheese while stirring constantly. In time, the sauce will thicken up and the macaroni will become coated with a creamy, cheesy sauce. Gently stir in the beef, pickles and tomatoes. Turn off the pressure cooker. Scoop macaroni into bowls and serve.
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