Creamy Pressure Cooker Macaroni and Cheese

Name: Creamy Pressure Cooker Macaroni and Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 4 cups water; 1 (16 ounce) package elbow macaroni; 3 tablespoons butter, softened; 2 teaspoons dry mustard powder; 1 ½ teaspoons hot sauce (such as Frank's® RedHot®); 1 teaspoon salt, or more to taste; 12 ounces American cheese, cubed; 1 (6 ounce) package processed cheese (such as Velveeta®), cubed; ¼ cup grated Parmesan cheese; ½ cup heavy whipping cream, or more to taste

Rating: 3.89 stars

9 Ratings
7 Reviews
2 Photos

This yummy, creamy macaroni and cheese is the perfect comfort food! Super simple to make in a pressure cooker, you will have this on the table in no time.

By Christina

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Recipe Summary

prep:

10 mins

cook:

15 mins

additional:

5 mins

total:

30 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1
Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

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Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.

Cook's Notes:

Use any kind of pasta you prefer.

Instead of just water, you could use a mixture of water and chicken broth or all chicken broth.

After adding heavy cream, you can add any other seasonings desired, but we think it's perfect just as is.

Nutrition Facts

Per Serving:

541 calories; protein 22.1g; carbohydrates 44.8g; fat 30.2g; cholesterol 90.8mg; sodium 1294.1mg. Full Nutrition

Reviews (7)

Most helpful positive review

RJT

09/15/2018

Super easy way to make mac & cheese. I used 2 cups of water and 2 cups of ck broth. I had to tweak the time on the pressure cooker. I did 5 minutes on pressure and then let it sit 10 minutes till releasing the pressure. Macaroni was perfect. Then I added the rest. I used shredded triple cheddar and parmesan cheese. Instead of heavy cream I used sour cream. (3/4 cup) I did add onion powder and garlic powder and cayenne (instead of the hot sauce) and of course the mustard powder! Delish!!! Read More

Helpful

(1)

Most helpful critical review

Bownse

03/12/2018

Horrible. No need for a block of Cheese Whiz (Velveeta). Too much cheese and not enough flavor. This was the first Allrecipes example that went straight into the trash. Even hours later I am nauseated by the thought of this thick mass of ick. I tried all sorts of tricks to thin out the "sauce" but it was little more than melted cheese with a hint of pasta. Up the water and cream. Lose ALL of the Velveeta and half of the American cheese. Add SOMETHING for character. I tried a cup of diced cooked ham and even that didn't help. No need for a pressure cooker since all that's cooked there is the pasta. It's just as fast to cook on the stove top. Read More

Helpful

(2)

9 Ratings

5 star values: 5
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Bownse

03/12/2018

Helpful

(2)

RJT

09/15/2018

Helpful

(1)

Recipe Hound

11/08/2019

This is a super easy mac & cheese recipe and it was very tasty. It was very cheesy so I added some extra milk to thin the sauce out a bit. It's the first homemade mac & cheese recipe I've made that my youngest daughter didn't complain about it being "gritty." Read More

Tiffany Yakes-Starr

07/26/2020

This was beyond easy and really good if you like cheesy gooey goodness!! Super filling. Read More

Nanci Alley

12/21/2020

I was very happy with this recipe. I did tweak it a bit, maybe didn’t add as much cheese and cooked 8 minutes. Maybe cook 9 minutes next time as noodles a bit rubbery. I did do instant release pressure cus was n a hurry. As a result of tweaking was a bit soupy but just glad it didn’t stick or burn. I will make it again in my Instant Pot, pressure cooker! Read More

Kelly Taylor

10/05/2019

I omitted the heavy whipping cream. It turned out super creamy. Read More

Janice Peiffer

10/03/2019

so creamy and cheesy. Very good and the fastest homemade mac and cheese ever made. Read More

Lisa Zoller

01/21/2020

Really overcooks the pasta into a gooey mess. So that's as far as I got with this recipe. Didnt want to waste all the ingredients so decided to start over with the pasta and just cook it on the stovetop and bake. Read More

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All Reviews for Creamy Pressure Cooker Macaroni and Cheese

- of Reviews

Creamy Pressure Cooker Macaroni and Cheese

Servings Per Recipe: 8
Calories: 541

% Daily Value *

protein: 44 %

carbohydrates: 15 %

dietary fiber: 7 %

sugars:

fat: 47 %

saturated fat: 91 %

cholesterol: 30 %

vitamin a iu: 19 %

niacin equivalents: 71 %

vitamin b6: 8 %

vitamin c: 1 %

folate: 35 %

calcium: 41 %

iron: 12 %

magnesium: 18 %

potassium: 8 %

sodium: 52 %

thiamin: 59 %

calories from fat:

*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.