Pressure Cooker Macaroni And Cheese Recipes

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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

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

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

5-INGREDIENT INSTANT POT MAC AND CHEESE



5-Ingredient Instant Pot Mac and Cheese image

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

1 pound elbow macaroni
Kosher salt
One 12-ounce can evaporated milk
3 tablespoons unsalted butter
3 cups shredded mild or medium Cheddar

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.

SAVENLIVES'S BEST MACARONI AND CHEESE - PRESSURE COOKER



Savenlives's Best Macaroni and Cheese - Pressure Cooker image

Entered for safe-keeping, a very simple and quick comfort food, from squidoo.com/best-pressure-cooker-recipe-ever. She uses an electric pressure cooker.

Provided by KateL

Categories     Macaroni And Cheese

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 cups elbow macaroni
2 cups chicken stock
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 tablespoon butter
1/2 cup milk
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Place the macaroni, chicken stock, cream, salt and pepper into the pressure cooker.
  • Bring the pressure cooker to high pressure, then adjust heat level to stay at high pressure. Cook for 7 minutes.
  • Remove from heat. Follow recommendations for your pressure cooker on how to let the steam out of the pressure cooker. (For my electric pressure cooker, I have to wait 10-15 minutes before releasing steam.).
  • Remove the lid, directing the steam away from you.
  • Add the butter, milk and cheeses to the pot and stir.
  • Note: If you have no heavy cream, melt 1/3 cup butter in the microwave and then add 2/3 cup milk. If you have 2% milk, add a tablespoon of flour to the ingredients.

Nutrition Facts : Calories 835.1, Fat 51.9, SaturatedFat 31.3, Cholesterol 174.7, Sodium 1346.4, Carbohydrate 58.1, Fiber 2.2, Sugar 4.4, Protein 33.8

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