Pressure Cooer Mac and Cheese is my go-to Macaroni and Cheese technique. I make it in my Instant pot for weeknight dinners, and as a side dish for potlucks. 4 minutes at high pressure cooks the noodles, then it's time to stir in the cheese. That's right, homemade mac and cheese that didn't come from a packet in a blue box, ready in about a half an hour.
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For years I made the mac and cheese from Pam Anderson's The Perfect Recipe. Then I read Ideas in Food; their recipe was similar to Pam's, stripped down to the basics.
Both recipes use evaporated milk as their secret weapon. Evaporated milk replaces the flour and milk béchamel sauce, and all the whisking that entails. I mashed the two recipes together, and that's what I've been using ever since.
Now, even with the evaporated milk shortcut, this was a stretch to make on a weeknight. Especially if I want a toasted bread crumb topping. And if I'm making macaroni and cheese, it must have a bread crumb topping.
That's why I jumped when I saw the pressure cooker macaroni and cheese in Pressure Cooker Perfection. They pressure cook the pasta and spices in a small amount of water, treating it like a risotto. This trick really speeds up the recipe - no waiting for a pot of water to boil, no draining, and one (pressure cooker) pot to clean. Weeknight macaroni and cheese is now within my reach. 1
Ingredients
- 1 pound dried elbow macaroni
- 2 tablespoons butter
- 1 tablespoon yellow mustard
- 1 teaspoon hot pepper sauce
- 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons table salt
- 4 cups water
- 1 (12 ounce) can evaporated milk
- 16 ounces shredded extra-sharp cheddar cheese
- 6 ounces shredded parmesan cheese
Bread Crumb Topping (optional)
- 1 cup panko bread crumbs
How to Make Pressure Cooker Mac and Cheese
Pressure cook the pasta for 4 minutes with a quick release
Stir the macaroni, butter, mustard, hot pepper sauce, salt, and 4 cups water in the pressure cooker pot. Lock the lid on the pressure cooker and cook on high pressure for 4 minutes in an electric PC or stovetop PC. (For an Instant Pot, use Manual or Pressure Cook mode, and set the time to 4 minutes.) When the cooking time is done, quick release the pressure and remove the lid.
Stir in the evaporated milk and cheese
Turn the heat under the pot down to low (or turn the electric pressure cooker to sauté-low or keep warm mode), and stir in the evaporated milk. Test a piece of pasta by taking a bite - it should be al dente, but cooked through. If the pasta is still tough in the middle, simmer it for a few minutes, until it is tender. Stir in the cheese one handful at a time, stirring constantly and waiting for the current handful to melt before adding the next handful.
Top with breadcrumbs and broil
Optional step, if you like a toasted bread crumb topping: Pour the macaroni into a 3 quart broiler-safe dish, patting it down to level out the surface. Sprinkle the panko over the macaroni and cheese in an even layer. Broil the macaroni and cheese on high until the bread crumbs are toasted, about 5 minutes. Check the bread crumbs often - they go from pale brown to burnt in a flash.
Quick Tips
Ratio of 1 cup of water to 4 ounces of pasta
4 cups of water is just enough to cook 1 pound (16 ounces) of pasta. No draining is necessary; the water will be absorbed by the pasta. If you have a smaller box of pasta - 12 ounces and 13.25 ounces are common sizes of whole wheat pasta - cut the water back to 3 cups. (Everything else can stay the same.)
Serve with a bottle of hot sauce at the table.
I like Frank's Red Hot, or the smoky flavor of chipotle hot sauce.
Watch the bread crumbs under the broiler
I have burned a lot of bread crumbs in my day. I set a timer for 1 minute intervals while I'm broiling, in case I get distracted. (By a homework meltdown…just to pick a hypothetical example). I have the timer to remind me - "Oh no! The breadcrumbs!"
Storage & Reheating
I save leftover mac and cheese in 2-cup containers. It will last in the refrigerator for a few days, or in the freezer for months. (Mac and cheese freezes well). I reheat 2-cup containers of mac and cheese in the microwave - it takes about 2 minutes to reheat from the refrigerator, or 6 minutes from frozen. (Your microwaving time may be different, depending on how powerful your microwave is.)
Print
Pressure Cooker Macaroni and Cheese
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
Pressure Cooker mac and cheese - quick, easy, and better than the dreaded blue box.
Adapted from: America's Test Kitchen Pressure Cooker Perfection
Ingredients
- 1 pound dried elbow macaroni
- 2 tablespoons butter
- 1 tablespoon yellow mustard
- 1 teaspoon hot pepper sauce
- 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons table salt
- 4 cups water
- 1 (12 ounce) can evaporated milk
- 16 ounces shredded extra-sharp cheddar cheese
- 6 ounces shredded Parmigiano cheese
Bread Crumb Topping (optional)
- 1 cup panko bread crumbs
Instructions
- Pressure cook the pasta for 4 minutes with a quick release: Stir the macaroni, butter, mustard, hot pepper sauce, salt, and 4 cups water in the pressure cooker pot. Lock the lid on the pressure cooker and cook on high pressure for 4 minutes in an electric PC or stovetop PC. (For an Instant Pot, use Manual or Pressure Cook mode, and set the time to 4 minutes.) When the cooking time is done, quick release the pressure and remove the lid.
- Stir in the evaporated milk and cheese: Turn the heat under the pot down to low (or turn the electric pressure cooker to sauté-low or keep warm mode), and stir in the evaporated milk. Test a piece of pasta by taking a bite - it should be al dente, but cooked through. If the pasta is still tough in the middle, simmer it for a few minutes, until it is tender. Stir in the cheese one handful at a time, stirring constantly and waiting for the current handful to melt before adding the next handful.
- Top with breadcrumbs and broil: Optional step, if you like a toasted bread crumb topping: Pour the macaroni into a 3 quart broiler-safe dish, patting it down to level out the surface. Sprinkle the panko over the macaroni and cheese in an even layer. Broil the macaroni and cheese on high until the bread crumbs are toasted, about 5 minutes. Check the bread crumbs often - they go from pale brown to burnt in a flash.
Equipment
Buy Now → - Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American
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Nutrition
- Serving Size: 1.5 Cups of Mac and Cheese
- Calories: 660
- Sugar: 6 g
- Sodium: 1499.1 mg
- Fat: 30.2 g
- Carbohydrates: 62.3 g
- Protein: 33.5 g
- Cholesterol: 79.2 mg
Video: How to make Pressure Cooker Macaroni and Cheese (5:13)
Video: Pressure Cooker Macaroni and Cheese [YouTube.com]
What do you think? Questions? Other ideas? Leave them in the comments section below.
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Click here for my other Instant Pot and Pressure Cooker recipes
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James says
This has becoming our go-to dish for potlucks and the kids. we made it 3x this week alone and it was received enthusiastically every time and people are floored when I tell them how easy it is. Thank You!
Mike V says
You're welcome!
Kathy says
Just made my first batch, following your directions. YUM!
Anna says
Tasty and fast! For a healthier variation, use whole wheat pasta and add some frozen veggies.
Small amounts of veggies can be added frozen at the end. It'll cool down the food so you can eat it faster. Larger amounts (over a pound) need to be pre-heated. Zapping them in the microwave is fine. I've used broccoli, peas, carrots, riced cauliflower, and shelled edamame.
Your kids might complain but their bowels will thank you.
Alice says
I made this with half the amount of cheese and it turned out just fine. Delicious! Definitely a keeper.
Bobbie G says
When I want a crumb topping, I just put the Panko (or home-made breadcrumbs) in a microwave-safe dish with the butter and nuke it for a minute or so. It toasts the bread up nicely. Then I serve it at the table for people to add as they wish. They don't get soggy this way, either.
Tina says
Made tonight as I experiment with my new Instant Pot. Both hubby and daughter had seconds. Much smoother than my usual bechamel sauce recipe. I found it a tad salty, but I'm trying to limit my sodium due to high blood pressure. I halved the salt at the beginning; do I need any salt at all? If there isn't a need for salt for cooking the pasta (and I don't think there is), I'll probably cut it out of the recipe entirely. I'm glad I found this site. Thank you.
Mike V says
It's for flavor - you can leave it out if you don't want it.
Becky says
I don't usually comment on recipes but I just made this and it is awesome. Followed recipe exactly, which is something I also don't usually do, and it is perfect. Thank you!
KJ says
Hi! This recipe sounds delicious. I can't wait to try it! My daughter would like me to try it with Velveeta, and all I have is a block (not pre-grated). Can you recommend how much Velveeta and sharp cheddar I should use? Thank you!
Mike V says
I'd go with half velveeta, half sharp cheddar, but you can replace all the cheddar if you want.
Michelle says
Ugh. Adding to my previous comment that I make a half batch, so 16 oz. cheese seems sufficient for a full batch.
Michelle says
I make this often, but reduce the cheese: 8 ounces (or less) seems sufficient to me, and holds up well to reheating the next day without resulting in too-thick mac and cheese. It's great with a layer of sliced garden tomatoes baked beneath the crumb topping.
Sherry says
I make this at least 2-3 times a month. I do skip the crumb/oven step since my daughter doesn't like "fancy" mac 'n cheese. I sometimes play around with the type of cheese, depending on what I have in the fridge. I really like adding some Gouda cheese, along with cheddar. I started buying Barilla brand elbow macaroni, and that seems to hold up to the pressure cooker better than other brands I've tried. The leftovers make a good school lunch for my daughter, she takes it in her thermos.
Audrey says
To those who are wondering if a double batch will fit in a 6 quart it will.
Btw this was super yummy! My one year old had a good sized portion and my 4yo kept saying thank you and that its soooo yummy.
Kathy Brock says
Is it ok to double this recipe in an 8 quart Instant Pot? What adjustments would I need to make? Thanks in advance!
Mike V says
Yes, you can double it, and double all the ingredients - no other adjustments need to be made.
Valerie says
A favorite! Hooray for evaporated milk... I use it often in place of heavy cream/half n half in soups and such. It's one of those aces in the hole. Thank you for sharing this recipe --- we really enjoy it and I like that it doesn't require a lot of hands-on time!
Debra says
Will it work to halve the recipe (that will be way too much pasta for us)? Just cut all ingredients in half but leave the cooking time the same? Thanks!
Mike V says
Yes, it should work.