This pressure cooker mac and cheese has all the texture of a traditional baked 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!
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Pressure Cooker Mac and Cheese
- 1 lb. elbow macaroni
- 4 cups water
- 4 Tbsp. butter
- 2 eggs
- 1 Tbsp. seasoned salt
- 1 tsp. black pepper
- 12 oz. evaporated milk
- 1 lb. medium cheddar cheese small cubes
- Add 1 pound elbow macaroni to the pot. Then add 4 cups of water and 4 tablespoons butter. Lock the lid and cook 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.
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