Mac and Cheese
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
Servings Prep Time
4-6servings 10minutes
Cook Time
25minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
25minutes
Ingredients
  • 16ounces elbow macaroni
  • 4cups Watercold
  • 4tablespoons butterunsalted
  • 14ounces sharp cheddarfreshly grated
  • 6ounces mild cheddar or American cheese, freshly grated
  • kosher saltto taste
  • black pepperground, to taste
  • 2large eggs beaten
  • 12ounces evaporated milk1 can
  • 1teaspoon Sriracha sauceor Frank’s Hot Sauce
  • 1teaspoon mustardground
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. If the mac and cheese is too runny, turn the heat to medium using the Saut̩ Less function РClick cancel, Saut̩ and Adjust button twice Рto reduce it down.
  6. Taste and season with kosher salt and ground black pepper (likely need a couple pinches of kosher salt to brighten the dish).
  7. Mac and Cheese needs to be served piping hot, so serve immediately! Enjoy!
Recipe Notes