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!

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

Pressure Cooker Mac and Cheese

Pressure cooker mac and cheese with the texture of a baked casserole.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Comfort Food
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
Calories: 388kcal
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

  • 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

Calories: 388kcal | Carbohydrates: 34g | Protein: 19g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 886mg | Potassium: 306mg | Fiber: 1g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 0.7mg | Calcium: 363mg | Iron: 1.1mg
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5 Comments

  • 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!

    • Reply
      Rita Yee
      March 5, 2019 at 12:58 pm

      Same here, Rebecca!

  • Reply
    Tony
    December 19, 2018 at 8:28 pm


    I would like to know if I wanted to double or even triple this ,do I double and triple everything,thank you

    • Reply
      Gary
      December 20, 2018 at 10:06 am

      I don’t think I’d double the eggs, but probably everything else.

  • Reply
    Virginia
    February 6, 2019 at 7:40 pm


    I added chopped, leftover roasted turkey and it was fabulous! I imagine rotisserie chicken would be equally delicious too

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