Pressure Cooker Mac and Cheese

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Pressure Cooker Mac and Cheese

Serves 6–8

David's Note:

  • When it's hot and humid outside, the last thing I want to do is turn on the stove or oven. But warm weather doesn't mean I stop craving my mac and cheese! This recipe is perfect for when you need a bowl of creamy, cheesy goodness, but don't want to heat up the whole house—your perfect summer mac and cheese recipe!
Pressure Cooker Mac and Cheese

Ingredients:

  • 3 cups water
  • 3 cups dry elbow macaroni
  • 1 (14.5–oz) can evaporated milk
  • 2 Tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp dry mustard powder
  • 4 cups extra sharp white cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1 Tbsp butter
  • 4 oz cream cheese, room temperature

Preparation:

  1. Place the water and macaroni in a pressure cooker. Lock the lid into place and cook on high for 5 minutes.
  2. While the macaroni is cooking, combine the evaporated milk, cornstarch, salt, pepper, onion powder, and mustard in a small bowl. When the pressure cooker has finished, quick-release the pressure and carefully remove the lid. Stir the macaroni to break it up, and then add the evaporated milk mixture, cheddar cheese, Parmesan cheese, butter, and cream cheese. Set the pressure cooker to the brown setting and stir until the sauce thickens and the cheese has melted.

This recipe is prepared using the Cooks Essentials® 6 qt Round Digital Nonstick Pressure Cooker (K40165).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


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