The Best Pressure Cooker Mac and Cheese

The Best Pressure Cooker Mac and Cheese

from melskitchencafe.com

Ingredients

  • 3 3/4 cups water (see note)
  • 2 tablespoons salted butter
  • 1 teaspoon salt
  • 1 pound elbow macaroni (about 3 cups)
  • 1 cup milk or evaporated milk (not skim milk)
  • 1/2 cup milk or evaporated milk (not skim milk)
  • 1 teaspoon cornstarch
  • Pinch dry mustard
  • 1/2 to 1 teaspoon hot sauce (optional but delicious for flavor boost)
  • 1 1/2 cups freshly shredded cheddar cheese (see note)
  • 1 1/2 cups freshly shredded Monterey Jack cheese

Directions

  1. 1

    Add the water to the insert of a 6-quart electric pressure cooker. Add the butter, salt and macaroni. Stir to even out the noodles.

  2. 2

    Pour in the milk. DO NOT STIR.

  3. 3

    Set the cook time for 3 minutes. Let the pressure naturally release for 5 minutes and then quick release the remaining pressure. If liquid spurts out of the valve, close it and wait 1-2 minutes and try again. Keep the pressure cooker on the warm/hold setting (don't hit cancel).

  4. 4

    Whisk together the sauce ingredients: 1/2 cup milk, cornstarch, dry mustard, and hot sauce. Add the mixture to the cooked noodles, breaking up clumps of noodles as you stir to combine well.

  5. 5

    Add the cheese, one handful at a time, and stir until each addition is melted before adding more.

  6. 6

    Once all the cheese is melted, season to taste with additional salt, if needed. At this point, you can also drizzle in warm milk, a tablespoon at a time, for extra creamy mac and cheese. Serve immediately.