MAC AND CHEESE
Make this dreamy & creamy Pressure Cooker Mac and Cheese. Imagine a spoonful of tender macaroni immersed in a smooth, gooey, & rich cheddar cheese sauce.
Nutrition per serving
(454g) elbow macaroni
(1L) cold water
(60g) unsalted butter
(397g) sharp cheddar , freshly grated
(170g) mild cheddar or American cheese , freshly grated
Kosher salt and ground black pepper
large eggs , beaten
(355ml can) evaporated milk
Sriracha sauce or Frank’s hot sauce (optional)
Best devices for this recipeSee all
Pressure Cook Elbow Macaroni
Add the elbow macaroni, water, kosher salt in the pressure cooker.
Pressure Cooking Method: High Pressure for 4 minutes, then Gradual Quick Release
*Note: Have a towel handy – there’s a slight chance that a tiny amount of foam will come out with the steam.
Mix Wet Ingredients
In a medium mixing bowl, beat the eggs and mix in the ground mustard, Sriracha, and evaporated milk. Mix well.
*Note: Take this step while the macaroni is pressure cooking.
Make Mac & Cheese
Keep heat on low or medium low (Tatung Pressure Cooker or Instant Pot: use Keep Warm function).
Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary.
Place unsalted 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.
*Note: If the Mac and Cheese is too runny, turn the heat to medium to reduce it down.
- Tatung Pressure Cooker: Click cancel and click on meat.
Taste & Season
You will likely need a couple pinches of kosher salt to brighten the dish.
Serve Mac and Cheese
For best tasting experience, eat immediately!
Or the smooth & creamy cheese will cool and harden as it sits in room temperature.
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