Pressure Cooker Mac and Cheese

Pressure Cooker Mac and Cheese

For the first 20 or so years of my life, my mom’s famous Macaroni & Cheese was my favorite food in the whole world. I then spent several years as an adult trying to actually write down a recipe, since she never measures anything. Well, I’ve now taken it to the next level… Pressure Cooker Mac and Cheese! And it’s pretty doggone good.

I wanted to create a quick and easy version of her dish with the similar flavor profile that we could make for dinner any night of the week. The only real difference is that I used chicken stock to cook the noodles. It’s definitely more savory, but you can use water if preferred. And low and behold, after only a few tries, I think we nailed it. It even got the approval of our 2-year-old daughter!

What You’ll Need – Thankfully Not Much!

The Process

Add 1 pound elbow macaroni to empty pressure cooker.

Then add 4 cups chicken stock (or water) and 2 tablespoons butter. Set manual timer for 4 minutes at high pressure.

Meanwhile – beat 2 eggs together with 1 tablespoon seasoned salt and 1 teaspoon black pepper.

Whisk one 12 oz. can of evaporated milk into egg mixture.

Once cook time is complete – quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.

 Switch to sauté setting – add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil.

Add cheese and continue mixing until fully melted.

And as Always… Please Pin & Share the Love!

The Method

Pressure Cooker Mac and Cheese

Pressure cooker mac and cheese with the texture of a baked casserole.

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: Comfort Food

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 12

Calories: 388kcal

Author: The Foodie Eats

Ingredients

• 1 lb. elbow macaroni
• 4 cups chicken stock or water
• 2 Tbsp. butter
• 2 eggs
• 1 Tbsp. seasoned salt
• 1 tsp. black pepper
• 12 oz. evaporated milk
• 1 lb. medium cheddar cheese small cubes

Instructions

• Add 1 pound elbow macaroni to empty pressure cooker. Then add 4 cups chicken stock (or water) and 2 tablespoons butter. Set manual timer for 4 minutes at high pressure.
• Meanwhile - beat 2 eggs together with 1 tablespoon seasoned salt and 1 teaspoon black pepper. Whisk in 1 large can of evaporated milk into egg mixture.
• Once cook time is complete - quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.
• Switch to sauté setting - add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil. Add cheese and continue mixing until fully melted.

Nutrition

Calories: 388kcal | Carbohydrates: 34g | Protein: 19g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 886mg | Potassium: 306mg | Fiber: 1g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 0.7mg | Calcium: 363mg | Iron: 1.1mg

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