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Pressure Cooker Mac and Cheese

Pressure Cooker Mac and Cheese | The Foodie Eats
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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!

Pressure Cooker Mac and Cheese | The Foodie Eats

What You’ll Need – Thankfully Not Much!

Pressure Cooker Mac and Cheese | The Foodie Eats

The Process

Pressure Cooker Mac and Cheese | The Foodie Eats

Add 1 pound elbow macaroni to empty pressure cooker.

Pressure Cooker Mac and Cheese | The Foodie Eats

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

Pressure Cooker Mac and Cheese | The Foodie Eats

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

Pressure Cooker Mac and Cheese | The Foodie Eats

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

Pressure Cooker Mac and Cheese | The Foodie Eats

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.

Pressure Cooker Mac and Cheese | The Foodie Eats

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

 

Pressure Cooker Mac and Cheese | The Foodie Eats

Add cheese and continue mixing until fully melted.

Pressure Cooker Mac and Cheese | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Mac and Cheese | The Foodie Eats

 

The Method

Pressure Cooker Mac and Cheese | The Foodie Eats
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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1 Comment

  • Reply
    Rebecca
    October 3, 2018 at 2:22 pm

    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!

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