How to Make Creamy Pressure Cooker Macaroni and Cheese - A Step-by-Step Guide

If you're a fan of creamy, cheesy comfort food, then this Creamy Pressure Cooker Macaroni and Cheese recipe is a must-try. This dish is the perfect marriage of rich, gooey cheese and perfectly cooked pasta, all made in a fraction of the time it would take on the stovetop. With the help of a pressure cooker, you can have a batch of this delectable mac and cheese on the table in just a matter of minutes, making it an ideal option for busy weeknights or lazy weekends.

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Ingredients

  • 4 cups water
  • 1 (16 ounce) package elbow macaroni
  • 3 tablespoons butter, softened
  • 2 teaspoons dry mustard powder
  • 1 ½ teaspoons hot sauce (such as Frank's® RedHot®)
  • 1 teaspoon salt, or more to taste
  • 12 ounces American cheese, cubed
  • 1 (6 ounce) package processed cheese (such as Velveeta®), cubed
  • ¼ cup grated Parmesan cheese
  • ½ cup heavy whipping cream, or more to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Additional Time: 5 mins
  • Total Time: 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.
  • Nutrition

    541 cal.

    • Total Fat: 30g
    • Saturated Fat: 18g
    • Cholesterol: 91mg
    • Sodium: 1294mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 22g
    • Vitamin C: 1mg
    • Calcium: 410mg
    • Iron: 2mg
    • Potassium: 276mg