Mac And Cheese. It’s a creamy, filling comfort food that so many of us enjoy. I have always kept a few boxes on hand in my house for many years. I still use the boxed product at times, but there are many times that I like to make a variation from scratch. This recipe for Pressure Cooker Mac And Cheese is for a plain and simple mac and cheese. It’s nice and creamy, making it great for either a side dish or just a big old bowl of yum. It stores well and is creamy enough that it doesn’t dry out by the next day. Here’s how I make it.
Pressure Cooker Mac And Cheese
- electric pressure cooker (I used a 12 qt Gourmia)
- silicone cooking spoon
- measuring cups
Pyrex 3-Piece Glass Measuring Cup SetStarPack XL 13.5in Silicone Serving SpoonGourmia 12qt Multifunction Pressure CookerPyrex 20-Piece Glass Storage Set, ClearSweese 26oz Porcelain Fluted Bowls, Set of 6
- 1 lb pasta
- 4 cups of water
- 4 tbsp butter
- 1 cup sour cream
- 16 oz shredded sharp cheddar cheese
Place the pasta and water into the pressure cooker and seal.
Set pressure cooker to cook on manual 5 minutes.
Once pressure cooker is finished cooking, allow to release pressure naturally for 5 minutes before doing a quick pressure release.
Add in the butter, sour cream, and shredded cheddar and stir well until cheese has melted.
Serve with salt and pepper to taste.