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!!
Have you ever popped this in a baking dish and into the oven for a bit after cooking? I love IP mac and cheese, but I miss those browned edges and the crunchy crumb topping.
I have not tried that, but I don’t see why it wouldn’t work!
Love that you used eggs. Perfect texture!