Recipes/Pressure Cooker Mac and Cheese

Classic

Ingredients

• 16 oz (1 pkg) elbow macaroni
• 4 cups water
• 3 tablespoons butter, softened
• 2 teaspoons dry mustard powder
• 1.5 teaspoons sriracha or franks
• 1 teaspoon salt
• 12 oz cheddar cheese
• 6 oz American cheese
• 1/2 cup cream

Directions

• Combine water, macaroni, butter, mustard powder, hot sauce, salt into pressure cooker
• Stir to combine, close and lock lid
• Cook at High Pressure for 4 minutes
• Release pressure using quick-release method (5 minutes)
• Remove lid, stir macaroni
• Slowly add in the cheese, allow it to melt
• Stir in cream until desired thickness reached

Variation with Egg

Ingredients

• 1 lb elbow macaroni
• 4 cups cold water
• 4 ttablespoons unsalted butter
• 14 oz sharp cheddar
• 6 oz American cheese
• salt and black pepper

wet ingredients:

• 2 large eggs, beaten
• 12 oz evaporated milk
• 1 teaspoon ground mustard
• 1 teaspoon sriracha or franks

Directions

• add 1 lb elbow macaroni, 4 cups cold water, salt into pressure cooker
• Pressure cook at High Pressure for 4 minutes, then do a gradual quick release (cover spout with cloth)

• While macaroni pressure cooking, mix wet ingredients in a medium mixing bowl
• Beat 2 large eggs, mix in 1 tsp ground mustard, then hot sauce, then evaporated milk

• When macaroni is done, keep heat on low/medium low (use Keep Warm function)
• Drain pot if excessive liquid
• Place 4 tablespoons unsalted butter into pressure cooker, mix with spatula, let butter melt
• Pour in wet ingredients, mix well
• Add grated cheese, 1/3 portion at a time, until fully melted
• If mac and cheese too runny, turn heat to medium (Saute less function) to reduce down