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
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
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.
MACARONI AND CHEESE IN PRESSURE COOKER RECIPE - (4.4/5)
Provided by á-2908
Number Of Ingredients 8
Steps:
- Add macaroni, chicken base mixed into water, extra water and butter to the pressure cooker, securely lock on lid and set the cooker to high and cook 6 mins. Perform a quick release to release the pressure and safely remove the lid. Slowly stir in the cheeses and mustard until melted and creamy.
PRESSURE COOKER MACARONI AND CHEESE
Quick, rich and delicious, this macaroni and cheese takes only 7 minutes once your pressure cooker has built up pressure. My family requests this at least once a week. Serve immediately or use pressure cooker keep warm setting until ready.
Provided by ehamilton1256
Categories Side Dishes
Time 27m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken broth, rotini, water, heavy cream, mild Cheddar cheese, sharp Cheddar cheese, extra-sharp Cheddar cheese, cream cheese, butter, Parmesan cheese, yellow mustard, salt, and black pepper in a pressure cooker. Seal and bring to high pressure according to manufacturer's instructions. Once full pressure is reached, cook for 7 minutes.
- Release pressure using quick-release method according to manufacturer's instructions.
Nutrition Facts : Calories 773 calories, Carbohydrate 59.4 g, Cholesterol 152.7 mg, Fat 47.3 g, Fiber 2.4 g, Protein 27.1 g, SaturatedFat 29.2 g, Sodium 997.3 mg, Sugar 2.9 g
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