Savenlivess Best Macaroni And Cheese Pressure Cooker Food

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CREAMY PRESSURE COOKER MACARONI AND CHEESE



Creamy Pressure Cooker Macaroni and Cheese image

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.

Provided by Christina

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes

Time 30m

Yield 8

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 541 calories, Carbohydrate 44.8 g, Cholesterol 90.8 mg, Fat 30.2 g, Fiber 1.8 g, Protein 22.1 g, SaturatedFat 18.3 g, Sodium 1294.1 mg, Sugar 3.3 g

SAVENLIVES'S BEST MACARONI AND CHEESE - PRESSURE COOKER



Savenlives's Best Macaroni and Cheese - Pressure Cooker image

Entered for safe-keeping, a very simple and quick comfort food, from squidoo.com/best-pressure-cooker-recipe-ever. She uses an electric pressure cooker.

Provided by KateL

Categories     Macaroni And Cheese

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 cups elbow macaroni
2 cups chicken stock
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 tablespoon butter
1/2 cup milk
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 835.1, Fat 51.9, SaturatedFat 31.3, Cholesterol 174.7, Sodium 1346.4, Carbohydrate 58.1, Fiber 2.2, Sugar 4.4, Protein 33.8

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