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Pressure Cooker Mac and Cheese

Pressure Cooker Mac and Cheese Recipe

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 6 servings
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 4 cups water
  • 2 cups whole milk
  • 4 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1/2 tsp mustard powder (optional)
  • 3 cups shredded sharp cheddar (about 12 oz)

Method
 

  1. Place macaroni, water, milk, salt, and mustard powder (if using) in the pressure cooker pot. Stir to combine.
  2. Secure the lid and cook on high pressure for 5 minutes. Quick-release pressure immediately when time is up.
  3. Open the lid, add butter and shredded cheese. Stir gently until the cheese is fully melted and the sauce is smooth.
  4. Spoon into bowls and serve right away with black pepper on top.

Notes

If you prefer an even thicker sauce, let the macaroni sit off the heat for 1 minute after stirring in the cheese—it will continue to firm up. Shredding the cheese from a block gives the smoothest, most velvety sauce.