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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.
Course Side Dish
Cuisine Comfort Food
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 388kcal
Author Gary White


  • 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


  • 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.


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