Pressure Cooker Mac And Cheese Recipe 445

CREAMY PRESSURE COOKER MACARONI AND CHEESE

Creamy Pressure Cooker Macaroni and Cheese image

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

Ingredients

4 cups water
1 (16 ounce) package elbow macaroni
3 tablespoons butter, softened
2 teaspoons dry mustard powder
1 ½ teaspoons hot sauce (such as Frank's® RedHot®)
1 teaspoon salt, or more to taste
12 ounces American cheese, cubed
1 (6 ounce) package processed cheese (such as Velveeta®), cubed
¼ cup grated Parmesan cheese
½ cup heavy whipping cream, or more to taste

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

INSTANT POT MAC AND CHEESE

Instant Pot Mac and Cheese image

Make this dreamy & creamy Instant Pot Mac and Cheese: tender macaroni in smooth, rich cheddar cheese sauce. Kid-friendly one pot meal in 35 mins!

Provided by Amy + Jacky

Categories Dinner Lunch Side Dish

Time 35m

Number Of Ingredients 10

Ingredients

1 pound (454g) elbow macaroni
4 cups (1L) cold water
4 tablespoons (60g) unsalted butter
14 ounces (397g) sharp cheddar (, freshly grated)
6 ounces (170g) mild cheddar or Velveeta cheese (, freshly grated)
Kosher salt and ground black pepper
2 large eggs (, beaten)
12 ounces (355ml can) evaporated milk
1 teaspoon ground mustard
1 teaspoon Sriracha sauce or Frank's hot sauce ((optional))

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

PRESSURE COOKER MACARONI & CHEESE RECIPE - (4.4/5)

Pressure Cooker Macaroni & Cheese Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 8

Ingredients

1 package elbow macaroni or shells, 16 ounces
4 cups water
2 teaspoons salt
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
2 cans evaporated milk, 12 ounces
2 cups sharp Cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded

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.

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