Pressure Cooker Mac and Cheese
Ingredients
Noodles
-
3¾
cups
water
-
2
tablespoons
salted butter
-
1
teaspoon
salt
-
1
pound
elbow macaroni
-
1
cup
milk or evaporated milk
Cheese + Sauce
-
½
cup
milk or evaporated milk
-
1
teaspoon
cornstarch
-
1
pinch
dry mustard
-
½ to 1
teaspoon
hot sauce
-
1½
cups
freshly shredded cheddar cheese
-
1½
cups
freshly shredded Monterey Jack cheese
Instructions
- Add water, butter, salt, and macaroni to the pressure cooker and stir to even out the noodles.
- Pour in the milk without stirring.
- Set the cook time for 3 minutes and allow natural pressure release for 5 minutes before quick releasing the remaining pressure.
- Whisk together the sauce ingredients and add to the cooked noodles, breaking up clumps as you stir.
- Add cheese gradually, stirring until melted before adding more.
- Season to taste with additional salt and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
572
Total fat
25g
Total carbohydrates
60g
Total protein
26g
Sodium
795mg
Cholesterol
71mg
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