Creamy Pressure Cooker Macaroni and Cheese

Creamy Pressure Cooker Macaroni and Cheese

by Tommy Wheeler 2 years ago
3.9 (8)
15 minutes
541 kcal
44.8 g carbs
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Description

This yummy, creamy macaroni and cheese is the perfect comfort food! Super simple to make in a pressure cooker, you will have this on the table in no time.

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
Directions
  1. 1. 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.
  2. 2. 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.
Nutrition Facts
serving: 8 servings
calories: 541 kcal
carbohydrates: 44.8 g
protein: 22.1 g
saturated fat: 18.3 g
cholesterol: 90.8 mg
sodium: 1294.1 mg
fiber: 1.8 g
sugar: 3.3 g