Macaroni and cheese is the ultimate comfort food made from simple ingredients but when put together are a sure-fire crowd pleaser. But have you ever tried it made in a pressure cooker? No need to strain your noodles, heat up your oven, or mess with any tin foil, homemade mac and cheese with an Elite pressure cooker can give you this delicious meal in 25 minutes and all in one pot!
Prep Time: 5 minutes
Ready in: 25 minutes
Yields: 8-10 servings
- 1 Tbs. olive oil
- 3 Tbs. butter
- 1 lb. large elbow macaroni
- 1 lb Velveeta Cheese; cut into large cubes
- 2 cups shredded Colby jack or mild cheddar cheese
- ½ tsp. dry mustard
- ½ tsp salt
- ½ tsp paprika
- 4 Cups hot water
- ½ Cup milk
- Place your pressure cooker on a level surface, insert the pressure pot, and plug the unit in. Set the cook time to 10 minutes or select the preprogrammed “Rice” button and adjust the time to 10 minutes.
- Add the butter and oil to the pot. When it starts to melt, add the Velveeta cheese cubes and stir well as it begins to melt. Don’t let the cheese brown!
- Stir in the seasonings, water and macaroni. Attach and lid and set exhaust valve to Air Tight. Press Cancel to stop the timer and then select “Rice”; press “Start”.
- When cooking time has elapsed, press Cancel and wait 2-3 minutes before manually releasing the pressure.
- Carefully open the lid and stir gently but well. Add more milk to make it creamier if desired. Add the shredded cheese to the top. Cover with a glass lid or the pressure lid leaving the valve on Exhaust. Serve once the cheese has melted.
This mac and cheese recipe is a great introduction to the world of pressure cooking and will steam away any of your doubts on mastering this cooking style too!
Do you doctor up your mac and cheese with anything special? Hot peppers, fried onions, or veggies?