INSTANT POT MAC AND CHEESE
Steps:
- Pressure Cook Elbow Macaroni: Add 1lb (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot pressure cooker. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes, then Gradual Quick Release. Carefully open the lid.*Pro Tip: There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy.
- Mix Wet Ingredients: While the macaroni is pressure cooking, mix the wet ingredients in a medium mixing bowl. Beat 2 large eggs, then mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces evaporated milk. Mix well.
- Make Mac & Cheese: Keep heat on low or medium low (Instant Pot: use keep warm function). Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary. Place 4 tbsp unsalted butter in the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add grated cheese (⅓ portion at a time) and stir constantly until the cheese fully melt. *Pro Tip: If the mac and cheese is too runny, turn the heat to medium (Instant Pot: use Sauté Less function) to reduce it down.
- Taste & Season: Taste and season with kosher salt and ground black pepper (likely need a couple Pinches of kosher salt to brighten the dish).
- Serve: Mac and Cheese needs to be served piping hot, so serve immediately. Enjoy~
Nutrition Facts : Calories 621 kcal, Carbohydrate 48 g, Protein 29 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 143 mg, Sodium 511 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
5-INGREDIENT INSTANT POT MAC AND CHEESE
We love multi-purpose kitchen gadgets that make life easier, so that's why the Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) is a go-to for quick meals. Especially this creamy kid-friendly mac and cheese, which cooks up in no time. And after it's been gobbled up, you'll only have one pot to clean!
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
- Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.
CREAMY PRESSURE COOKER MACARONI AND CHEESE
This yummy, creamy macaroni and cheese is the perfect comfort food! Super simple to make in a pressure cooker, you will have this on the table in no time.
Provided by Christina
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.
Nutrition Facts : Calories 541 calories, Carbohydrate 44.8 g, Cholesterol 90.8 mg, Fat 30.2 g, Fiber 1.8 g, Protein 22.1 g, SaturatedFat 18.3 g, Sodium 1294.1 mg, Sugar 3.3 g
PRESSURE COOKER MAC AND CHEESE (AMERICA'S TEST KITCHEN)
Another winner from the folks at America's Test Kitchen. ONE pot to clean and "from scratch" mac and cheese in 20 minutes!
Provided by Twiggyann
Categories Macaroni And Cheese
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the macaroni, water, 1 teaspoon of salt, the dry mustard and cayenne pepper in the pressure cooker. Close and bring up to pressure. Once pressure has been achieved, turn down the heat to low or medium low (as low as you can go and maintain pressure) and cook under pressure for 5 minutes.
- At the end of 5 minutes, immediately release the pressure. Add the evaporated milk and the tomatoes, and continue to simmer for about 3 minutes or until the sauce thickens.
- Remove the pot from the heat and then stir in the cheeses, one handful at a time to help them melt without being clumpy.
Nutrition Facts : Calories 586, Fat 26.3, SaturatedFat 15.8, Cholesterol 81.3, Sodium 440.3, Carbohydrate 58.4, Fiber 3.2, Sugar 4.7, Protein 29.1
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