Skip to main content New this month
Get the Allrecipes magazine

Pressure Cooker Macaroni and Cheese

Rated as 3.53 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

27 m servings 773 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place chicken broth, rotini, water, heavy cream, mild Cheddar cheese, sharp Cheddar cheese, extra-sharp Cheddar cheese, cream cheese, butter, Parmesan cheese, yellow mustard, salt, and black pepper in a pressure cooker. Seal and bring to high pressure according to manufacturer's instructions. Once full pressure is reached, cook for 7 minutes.
  2. Release pressure using quick-release method according to manufacturer's instructions.

Nutrition Facts


Per Serving: 773 calories; 47.3 g fat; 59.4 g carbohydrates; 27.1 g protein; 153 mg cholesterol; 997 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 16
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 alwa...

Most helpful critical review
1/6/2017

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 lit...

Most helpful
Most positive
Least positive
Newest

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 alwa...

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 whe...

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...

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...

1/6/2017

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 lit...

Came out a little soupy, but when it cooled, was the perfect consistency. DELICIOUS.

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 ...

I followed the recipe to the letter. There was quite a bit of scorching/residue left on the bottom of the pot when I was done. I wonder if I didn't mix the ingredients well enough before pressur...

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 ...