Pressure Cooker Mac and Cheese
This pressure cooker mac and cheese is softer and creamier than a traditional baked mac and cheese.
Servings 12
Calories 388kcal
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 of elbow macaroni to the empty pressure cooker. Add 4 cups of chicken stock or water and 2 tablespoons of butter. Lock the lid and cook for 4 minutes at high pressure.
- Meanwhile, beat 2 eggs with 1 tablespoon of seasoned salt and 1 teaspoon of black pepper. Whisk in one 12-ounce can of evaporated milk.
- When the cook time is complete, quick-release the pressure gradually. Starchy foam may come through the vent, so use care. Stir the pasta well; if it looks stuck to the bottom at first, it should loosen as you stir.
- Switch to the sauté setting. Add the egg-and-milk mixture and stir very well. Keep stirring until the mixture comes back up to a boil.
- Add the cheese and continue mixing until it is fully melted and the sauce is smooth.
Video
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