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Pressure Cooker Macaroni and Cheese

macaroni and cheese

For many of us, macaroni and cheese is one of those comfort foods that we loved growing up. But making it from scratch can be time-consuming and messy. Oftentimes when we think of traditional recipes, we think of a weekend or a holiday when family can gather together to enjoy this dish, especially since it takes several pots and pans and quite a bit of elbow grease to produce it. So when it comes to flavor, texture, and this iconic dish's ability to bring everyone together in a cozy moment, even though the boxed version is a time saver, it quite frankly pales in comparison to the one made from scratch.

The gap is bridged by this pressure cooker version; it is fast, ready in about 20 minutes total, yet delivers a smooth, cheesy sauce and perfectly tender pasta. Everything cooks in one pot, with minimal effort required. Pressure cooking locks in flavor and makes cleanup a breeze. To deepen the flavor, we use tomato powder and three cheeses: sharp cheddar, Monterey Jack, and a nice dose of blue cheese. The result is a deeply satisfying, flavorful mac that seems gourmet but comes together just as easily as the traditional recipe.

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Ratings 5 from 1 votes
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Ingredients
  • ¼ teaspoon Dry mustard
  • Pinch Cayenne pepper
  • 1 tablespoon Tomato powder (optional, for added depth)
  • 8 ounces (2 cups)
  • 2 cups Water
  • Salt and Black pepper, to taste
  • 1 (12-ounce)
  • ⅔ cup Sharp cheddar cheese, shredded
  • ⅔ cup Monterey Jack cheese, shredded
  • ⅔ cup Blue cheese, crumbled
  • ⅔ cup Cooked crispy bacon, optional
Instructions
  1. 1
    Cook the pastaCombine the macaroni, water, mustard, cayenne, and tomato powder in the pressure cooker. Stir to combine. Lock the lid in place and set to cook on high pressure for 5 minutes.
  2. 2
    Quick releaseWhen the timer is done, perform a quick release to drop the pressure. Carefully open the lid once the pressure is fully released.
  3. 3
    Make it creamyStir in the evaporated milk. Turn the heat to medium (or use the sauté setting) and bring the mixture to a simmer, stirring gently. Add the cheeses one handful at a time, starting with the cheddar and Monterey Jack. Finish with the blue cheese and stir until fully melted and the sauce is smooth. Season with salt and pepper to taste.
  4. 4
    Serve

    Spoon the finished macaroni into bowls and top with cooked bacon (if using)

Keywords: macaroni and cheese, comfort food, creamy, rich