The ideal comfort dish is this delicious, creamy macaroni and cheese. You can prepare this quickly in a pressure cooker because it is so easy to do so.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups water
- 1 (16 ounce) package elbow macaroni
- 3 tablespoons butter, softened
- 2 teaspoons dry mustard powder
- 1 ½ teaspoons hot sauce (such as Frank’s® RedHot®)
- 1 teaspoon salt, or more to taste
- 12 ounces American cheese, cubed
- 1 (6 ounce) package processed cheese (such as Velveeta®), cubed
- ¼ cup grated Parmesan cheese
- ½ cup heavy whipping cream, or more to taste
Instructions
- Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.
- Use any kind of pasta you prefer.
- Instead of just water, you could use a mixture of water and chicken broth or all chicken broth.
- After adding heavy cream, you can add any other seasonings desired, but we think it’s perfect just as is.
Nutrition Facts
| Calories | 541 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 18 g |
| Sodium | 1294 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I was very happy with this recipe. I did tweak it a bit, maybe didn’t add as much cheese and cooked 8 minutes. Maybe cook 9 minutes next time as noodles a bit rubbery. I did do instant release pressure cus was n a hurry. As a result of tweaking was a bit soupy but just glad it didn’t stick or burn. I will make it again in my Instant Pot, pressure cooker!
This was beyond easy and really good if you like cheesy gooey goodness!! Super filling.
Really overcooks the pasta into a gooey mess. So that’s as far as I got with this recipe. Didnt want to waste all the ingredients so decided to start over with the pasta and just cook it on the stovetop and bake.
This is a super easy mac & cheese recipe and it was very tasty. It was very cheesy so I added some extra milk to thin the sauce out a bit. It’s the first homemade mac & cheese recipe I’ve made that my youngest daughter didn’t complain about it being “gritty.”
I omitted the heavy whipping cream. It turned out super creamy.
so creamy and cheesy. Very good and the fastest homemade mac and cheese ever made.
Super easy way to make mac & cheese. I used 2 cups of water and 2 cups of ck broth. I had to tweak the time on the pressure cooker. I did 5 minutes on pressure and then let it sit 10 minutes till releasing the pressure. Macaroni was perfect. Then I added the rest. I used shredded triple cheddar and parmesan cheese. Instead of heavy cream, I used sour cream. (3/4 cup) I did add onion powder and garlic powder and cayenne (instead of the hot sauce) and of course the mustard powder! Delish!!!
Horrible. No need for a block of Cheese Whiz (Velveeta). Too much cheese and not enough flavor. This was the first Allrecipes example that went straight into the trash. Even hours later I am nauseated by the thought of this thick mass of ick. I tried all sorts of tricks to thin out the “sauce” but it was little more than melted cheese with a hint of pasta. Up the water and cream. Lose ALL of the Velveeta and half of the American cheese. Add SOMETHING for character. I tried a cup of diced cooked ham and even that didn’t help. No need for a pressure cooker since all that’s cooked there is the pasta. It’s just as fast to cook on the stove top.