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Three Cup Chicken
Mac and Cheese
| By : |
Make this dreamy & creamy Pressure Cooker Mac and Cheese Recipe: tender macaroni in smooth, rich cheddar cheese sauce. Kid-friendly one pot meal in 35 minutes
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
4-6 servings
|
Ingredients
- 16 ounces elbow macaroni
- 4 cups Water cold
- 4 tablespoons butter unsalted
- 14 ounces sharp cheddar freshly grated
- 6 ounces mild cheddar or American cheese, freshly grated
- kosher salt to taste
- black pepper ground, to taste
- 2 large eggs beaten
- 12 ounces evaporated milk 1 can
- 1 teaspoon Sriracha sauce or Frank's Hot Sauce
- 1 teaspoon mustard ground
Ingredients
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Instructions
- Add elbow macaroni, water, and a pinch of kosher salt in the Instant Pot. Close the lid and cook at High Pressure for 4 minutes. Then, gradual quick release. There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy. Open lid.
- While the macaroni is pressure cooking, in a medium mixing bowl, beat the eggs and mix in ground mustard, Sriracha, and evaporated milk. Mix well.
- Keep heat on low or medium low by using keep warm function. Place butter in the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt.
- Pour in the wet ingredients and mix well. Add grated cheese (1/3 portion at a time) and stir constantly until the cheese fully melt.
- If the mac and cheese is too runny, turn the heat to medium using the Sauté Less function - Click cancel, Sauté and Adjust button twice - to reduce it down.
- Taste and season with kosher salt and ground black pepper (likely need a couple pinches of kosher salt to brighten the dish).
- Mac and Cheese needs to be served piping hot, so serve immediately! Enjoy!
Recipe Notes
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Nice and easy basic recipie. Will make again!
Super easy to make. My son said it was better then the box stuff. I used the small shells, made alot and was super cheesy and filling.
Do we need the milk???
Loved it! Better than the stuff I make on the stove for sure, and easier. Will definitely make again (and again and again)
Made it for a potluck party and everyone loved it!
Did not taste good. I dont know if it was the combination of the cheeses or what. My kids hated it and theyve loved everything ive made in the instant pot.
Turned out amazing except, I didnt add the egg and it atill tasted wonderful!
Very easy and good
Very good and creamy!
I’ve made mac&cheese twice in the IP, both fails, although I’ll admit tge first was a “reading” issue and got the “dosing” wrong. Was excited for this one, paid close attention to all ingredients, amounts and timing…and this recipe was revolting! Talked with other IP users and they seem to think the evaporated milk was the cause of the horrendous taste…I’ve read a couple things online saying “milk” does not fare well in the IP. But i see all the rave reviews…was it me or the milk????
Not what I hoped. I found too much water and I would prefer a simple cheesy taste.
Did you add the milk before pressure cooking or after?
This is the second time I attempted mac n cheese in the IP, and it was so delicious! My one year old loved it and ate two bowls! I tweaked the recipe and left out the eggs and used heavy cream instead of evaporated milk. Delicious! Thank you!
This was the first time I made this dish. I was worried the noodles would be mushy – not at all. Great flavor and consistency. I’m looking forward to making this again and playing around with different kinda of cheeses.
Very easy and tasty
This was a BIG hit with the 3 toddlers and 4 adults who had this on a playdate – a lot of recipes don’t have enough flavour but this was delicious, even though I got tired of grating and only did 12oz cheddar, 1oz parmesan and also just used regular milk instead of evaporated. So yummy and easy!
Big mac
No milk
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Pretty good. Next time around I’ll skip the Saracha and use less Mustard. This recipe needed a little something extra so I added a dollup of Salsa and it was fantastic.
It didn’t work, actually, it burned my Instant Pot. It was not just my first recipe, but that was my first use of the pot 🙁
Didn’t try it yet but it sound delish! I HATE mustard though and why would you need it?
It was super easy to make. The kids like it…and that’s all that matters! 🙂
Love.
Awesome! It would have been even better had Iadded the dry mustard and sirachia but I was sharing with my 97 year old MIL, so had to be fair lol! Would definitely make this again!
Used heavy cream in place of evaporated milk. Everyone loved it. Something was missing can’t figure out what though. I’ll have to experiment with it.
I made this, omitted the eggs, used 1% milk, added 3/4 cup sour cream. And added nature’s seasoning for added flavor. Amazing!
I see the wet mixture (incld the eggs) are added after the cooked noodles. Do the eggs cook? I dont want to be eating raw egg. Anyone have issues with adding the eggs afterwards while mixing in the cheese?
My husband liked it but i thought it too runny and blah. I used part half and half and sauteed it to try and cook the eggs.
Turned out great! Added more salt and sauted near the end to thicken it and “cook” the eggs
Tried this for the first time and absolutely loved it.
The kids liked it a lot! A really rich recipe!
Can someone explain to me why you would use raw eggs after cooking. Doesn’t seem safe to eat with uncook eggs
Hi Aunt Suz,
The eggs are added to hot ingredients while it is still heated. The heat will cook the eggs in the wet mixture.
Soggy, mushy, no flavor….it taste like baby food.
We loved it…i added cooked ground beef while adding cheese…very delicious
What does gradual quick release mean? I thought you either let the pressure release naturally or you did a quick release?
Hi Kat10922,
It is a controlled quick release. Due to the possibility of the macaroni foaming, you would move the steam release back and forth from venting to sealing to control the release of pressure. If you were to simply quick release contents may sputter out of the steam release.
Great recipe!! Suggest to brown in oven at 400 degree for 15 minutes or until bubbly, then broil top for 5 minutes to brown the top. Yummy!!!
Made this tonighg and it turnes out grainy/gritty – anyway to make sure its more creamy next time?
Sauce is graniy and tasteless
I made this in a 6qt instapot, i followed recipe except i put in14oz sharp cheese. This was fantastic, makes a lot ofcreamy mac n cheese. You do not drain macaroni, doesnt get any better. Use this recipe instead of boc mac n cheese.!
Love this quick recipe. Easy for new instant pot users.
I was skeptical of the egg mixture for wet ingredients, but seriously super cheesey creamy mac. Will make again! Great for pot luck parties!
This was great! Fast, easy, and I was very happy with the results! Next time I would change the cooking time down 1 minute. I added sauted ham steak for the kids. I left of siracha theseckids dont like it.
Added some chives at the end. So so so delicious
Kids can’t get enough. Love it, easy, fast.