Quick, rich and delicious, this macaroni and cheese takes only 7 minutes once your pressure cooker has built up pressure. My family requests this at least once a week. Serve immediately or use pressure cooker keep warm setting until ready.
I only had regular cheddar, so I didn't use a variety as called for in the recipe. Next time, I will shred it myself because the "anti-clumping powder" that they use on pre-shredded cheese always leaves a little grittiness in the final dish. It was subtle though. 7 minutes worked like a charm on my instant pot. Oh yeah, I decreased the water by 1 cup since so many said theirs turned out runny, and mine was perfect! I served this for a playdate, and all of the kids devoured it. No one complained that it wasn't "Kraft" ;) Read More
Ok. So this was my first time with the pressure cooker. Next time I'm gonna make some changes. I followed the recipe almost exactly with some small exceptions... per other reviews I used a little less water- 1 2/3. I cut down on cooking time since I prefer my pasta al dente. I also added some paprika and cayenne. I subbed yellow mustard for mustard powder. I also shredded the cheddar myself. It did come out a bit soupy but it thickened once it cooled. I thought the sauce was gritty and bland. Despite cutting down cook time I thought the pasta was overcooked. I had no issues with scorching though. I served it with steamed broccoli and peas. That said next time I will add the cheddar after cooking. Between the heat and liquid I think it will mix well. Cheddar isn't really meant to have water injected into it you know? I think I'll also do the full 8 oz of cream cheese next time too. I think with some tweaks this would be a great quick easy recipe for a family or a couple to have leftovers for the week. Thank you! Read More
I only had regular cheddar, so I didn't use a variety as called for in the recipe. Next time, I will shred it myself because the "anti-clumping powder" that they use on pre-shredded cheese always leaves a little grittiness in the final dish. It was subtle though. 7 minutes worked like a charm on my instant pot. Oh yeah, I decreased the water by 1 cup since so many said theirs turned out runny, and mine was perfect! I served this for a playdate, and all of the kids devoured it. No one complained that it wasn't "Kraft" ;) Read More
I had pretty much given up on making mac and cheese. The texture was always gritty. Thought I'd give it one last try with this pressure cooker recipe. OMG...it is creamy and delish. I hate when people change everything and do a review...but I just didn't have the heavy cream so I used evaporated milk. I didn't have mild cheddar and instead of using all sharp...I had some Velveeta. Mine didn't turn out soupy at all....probably because I fell asleep and the pressure went down on it's own. I actually had to add some milk. Will make it again for sure. Read More
This was so easy! Just dump the ingredients in and in about 10 minutes it's done. Make sure your cream cheese is at room temp.I felt it needed a bit of paprika or even some cayenne. I dusted the final product with just enough cayenne that it's wasn't really discernible and mixed it in. Perfect! WARNING This will scorch the bottom of your pressure cooker but with a little soak time it will clean up easily. Read More
This is super easy and delicious. Just a few items that are good to know. When the pressure cooker is finished and you have let the pressure down it will be very soupy. My cream cheese always needs mixed in. I have started taking it out and putting it into a serving bowl so that it call cool off a little and begin to set up. This is even better reheated the next day. I have made it with beef broth too and it is just as good. Read More
Ok. So this was my first time with the pressure cooker. Next time I'm gonna make some changes. I followed the recipe almost exactly with some small exceptions... per other reviews I used a little less water- 1 2/3. I cut down on cooking time since I prefer my pasta al dente. I also added some paprika and cayenne. I subbed yellow mustard for mustard powder. I also shredded the cheddar myself. It did come out a bit soupy but it thickened once it cooled. I thought the sauce was gritty and bland. Despite cutting down cook time I thought the pasta was overcooked. I had no issues with scorching though. I served it with steamed broccoli and peas. That said next time I will add the cheddar after cooking. Between the heat and liquid I think it will mix well. Cheddar isn't really meant to have water injected into it you know? I think I'll also do the full 8 oz of cream cheese next time too. I think with some tweaks this would be a great quick easy recipe for a family or a couple to have leftovers for the week. Thank you! Read More
I stirred it before I started it coming to pressure then cooked 7 min. as directed. Manually lowered pressure. The macaroni was stuck to the bottom of the pan and not done. I stirred again and recooked an additional 5 min. Looks nothing like a delish pan of mac and cheese. The only thing different is that my cooker does not have a rice setting. I used the bean and legume option. Maybe somehow this was the problem......... Read More
I cut the cream cheese in half due to the extra rich element and substituted half and half for the heavy cream. I would make it again. I've been exploring our pressure cooker for a few months and wanted to get a recipe that was whimsical and interesting. Like other reviews mentioned it was very soupy at first but after stirring a bit and cooling it was great. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I only had regular cheddar, so I didn't use a variety as called for in the recipe. Next time, I will shred it myself because the "anti-clumping powder" that they use on pre-shredded cheese always leaves a little grittiness in the final dish. It was subtle though. 7 minutes worked like a charm on my instant pot. Oh yeah, I decreased the water by 1 cup since so many said theirs turned out runny, and mine was perfect! I served this for a playdate, and all of the kids devoured it. No one complained that it wasn't "Kraft" ;)
I had pretty much given up on making mac and cheese. The texture was always gritty. Thought I'd give it one last try with this pressure cooker recipe. OMG...it is creamy and delish. I hate when people change everything and do a review...but I just didn't have the heavy cream so I used evaporated milk. I didn't have mild cheddar and instead of using all sharp...I had some Velveeta. Mine didn't turn out soupy at all....probably because I fell asleep and the pressure went down on it's own. I actually had to add some milk. Will make it again for sure.
This was so easy! Just dump the ingredients in and in about 10 minutes it's done. Make sure your cream cheese is at room temp.I felt it needed a bit of paprika or even some cayenne. I dusted the final product with just enough cayenne that it's wasn't really discernible and mixed it in. Perfect! WARNING This will scorch the bottom of your pressure cooker but with a little soak time it will clean up easily.
This is super easy and delicious. Just a few items that are good to know. When the pressure cooker is finished and you have let the pressure down it will be very soupy. My cream cheese always needs mixed in. I have started taking it out and putting it into a serving bowl so that it call cool off a little and begin to set up. This is even better reheated the next day. I have made it with beef broth too and it is just as good.
Ok. So this was my first time with the pressure cooker. Next time I'm gonna make some changes. I followed the recipe almost exactly with some small exceptions... per other reviews I used a little less water- 1 2/3. I cut down on cooking time since I prefer my pasta al dente. I also added some paprika and cayenne. I subbed yellow mustard for mustard powder. I also shredded the cheddar myself. It did come out a bit soupy but it thickened once it cooled. I thought the sauce was gritty and bland. Despite cutting down cook time I thought the pasta was overcooked. I had no issues with scorching though. I served it with steamed broccoli and peas. That said next time I will add the cheddar after cooking. Between the heat and liquid I think it will mix well. Cheddar isn't really meant to have water injected into it you know? I think I'll also do the full 8 oz of cream cheese next time too. I think with some tweaks this would be a great quick easy recipe for a family or a couple to have leftovers for the week. Thank you!
I stirred it before I started it coming to pressure then cooked 7 min. as directed. Manually lowered pressure. The macaroni was stuck to the bottom of the pan and not done. I stirred again and recooked an additional 5 min. Looks nothing like a delish pan of mac and cheese. The only thing different is that my cooker does not have a rice setting. I used the bean and legume option. Maybe somehow this was the problem.........
I cut the cream cheese in half due to the extra rich element and substituted half and half for the heavy cream. I would make it again. I've been exploring our pressure cooker for a few months and wanted to get a recipe that was whimsical and interesting. Like other reviews mentioned it was very soupy at first but after stirring a bit and cooling it was great.
