Pressure Cooker Mac and Cheese
This pressure cooker mac and cheese has all the texture of a traditional baked mac and cheese.
- 1 lb. elbow macaroni
- 4 cups water
- 4 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 the pot. Then add 4 cups of water and 4 tablespoons butter. Lock the lid and cook 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