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!
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.
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Pressure Cooker Mac and Cheese
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
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I just shared this recipe and realized I never left a comment. To be honest, this one is dangerous for me. I want to make it every week and when I do make it, I eat way too much! It is one of the best and easiest mac and cheese recipes I’ve ever made!
Same here, Rebecca!
I would like to know if I wanted to double or even triple this ,do I double and triple everything,thank you
I don’t think I’d double the eggs, but probably everything else.
I added chopped, leftover roasted turkey and it was fabulous! I imagine rotisserie chicken would be equally delicious too
Looks awesome. I have never added eggs to mac and cheese so might leave those out. Could i sub milk or cream for the evap milk? Don’t like the taste of evaporated milk.
Sounds like you will end up with a different recipe.
I have a work pitch-in coming up. Do you think it would still taste good if I made it in the morning and then let it sit on warm until lunch?
If you’re going to have it sit for a while, I might try leaving out the eggs. Then bring some more milk to stir in right before serving to make sure that it’s still creamy.
Thank you!!