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.
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
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
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.
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