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All-Time Favorite Macaroni and Cheese recipe from 175 Best Multifunction Electric Pressure Cooker Recipes cookbook.
Courtesy of 175 Best Multifunction Electric Pressure Cooker Recipes by Marilyn Haugen © 2017 www.robertrose.ca Available where books are sold. Photo credit for images: Tango Photography
All-Time Favorite Macaroni and Cheese
My oh my, how we love our mac and cheese. We loved it as children, survived college on it, served it to our smiling children and even “adulted” it with variations galore. Now it’s time to pressurize this favorite to pure perfection. To make it even more delightful — if that’s possible — I’ve included some variations to tease your taste buds.
Makes 4 servings
Two cups (500 mL) elbow macaroni is about half of a 16-oz (500 g) package.
You can double this recipe, provided you do not fill your pressure cooker above the maximum fill line.
2 cups elbow macaroni (500 mL)
1 tsp granulated sugar (5 mL)
1⁄8 tsp ground nutmeg (0.5 mL)
2 cups ready-to-use chicken broth (500 mL)
1 can evaporated milk (12 oz or 370 mL)
11⁄2 cups shredded sharp (old) Cheddar cheese (375 mL)
1 cup shredded Gruyère cheese (250 mL)
1. In the pressure cooker, combine macaroni, sugar, nutmeg and stock. Close and lock the lid. Cook on high pressure for 5 minutes. Quickly release the pressure.
2. Stir in milk. Heat the cooker on High/Sauté/Brown. Cook, stirring, for 2 to 3 minutes or until sauce has thickened and pasta is done to your liking. Cancel cooking.
3. Add Cheddar and Gruyère, 1⁄2 cup (125 mL) at a time, stirring until cheese is melted and combined before adding more. Serve immediately.
If you enjoyed this recipe, be sure to check out my 175 Best Multifunction Electric Pressure Cooker Recipes cookbook review which contains an Apple and Maple Glazed Pork Chops recipe. You can purchase 175 Best Multifunction Electric Pressure Cooker Recipes on Amazon.