Pressure Cooker Macaroni Cheese Recipe 445 Food

CREAMY PRESSURE COOKER MACARONI AND CHEESE

Steps:

• 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.
• 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.

INSTANT POT PRESSURE COOKER MACARONI AND CHEESE

Steps:

• In the stainless steel insert of the instant pot, combine dried pasta, water, butter, mustard, salt, and hot sauce.
• Lock instant pot lid in place and close vent.
• Use manual mode to set instant pot to high pressure for 4 minutes.
• Instant pot will take 10 to 15 minutes to come to pressure, then it will count down from 4 minutes.
• Once instant pot finishes 4 minute countdown, immediately turn pressure release valve to venting (quick release) and turn instant pot completely off.
• The keep warm mode should not be on to prevent overcooking the pasta.
• Once instant pot has released all the pressure, turn lid to open, keeping lid angled away from youth to prevent steam burns.
• Stir in evaporated milk, followed by shredded cheese by the handful.
• Continue stirring until cheese is completely melted.
• Serve immediately, or switch warm setting back on to keep warm.

SAVENLIVES'S BEST MACARONI AND CHEESE - PRESSURE COOKER

Steps:

• Place the macaroni, chicken stock, cream, salt and pepper into the pressure cooker.
• Bring the pressure cooker to high pressure, then adjust heat level to stay at high pressure. Cook for 7 minutes.
• Remove from heat. Follow recommendations for your pressure cooker on how to let the steam out of the pressure cooker. (For my electric pressure cooker, I have to wait 10-15 minutes before releasing steam.).
• Remove the lid, directing the steam away from you.
• Add the butter, milk and cheeses to the pot and stir.
• Note: If you have no heavy cream, melt 1/3 cup butter in the microwave and then add 2/3 cup milk. If you have 2% milk, add a tablespoon of flour to the ingredients.

PRESSURE COOKER MAC AND CHEESE (AMERICA'S TEST KITCHEN)

Steps:

• Put the macaroni, water, 1 teaspoon of salt, the dry mustard and cayenne pepper in the pressure cooker. Close and bring up to pressure. Once pressure has been achieved, turn down the heat to low or medium low (as low as you can go and maintain pressure) and cook under pressure for 5 minutes.
• At the end of 5 minutes, immediately release the pressure. Add the evaporated milk and the tomatoes, and continue to simmer for about 3 minutes or until the sauce thickens.
• Remove the pot from the heat and then stir in the cheeses, one handful at a time to help them melt without being clumpy.