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

5 from 1 vote

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Pressure Cooker Mac and Cheese

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

Course Side Dish

Cuisine Comfort Food

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 12

Calories 388 kcal

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

1. 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.

2. 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.

3. 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.

4. 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 Facts

Pressure Cooker Mac and Cheese

Amount Per Serving

Calories 388 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 11g 55%

Cholesterol 82mg 27%

Sodium 886mg 37%

Potassium 306mg 9%

Total Carbohydrates 34g 11%

Dietary Fiber 1g 4%

Sugars 5g

Protein 19g 38%

Vitamin A 11%

Vitamin C 0.8%

Calcium 36.3%

Iron 6.3%

* Percent Daily Values are based on a 2000 calorie diet.

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