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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Tips

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

Tips

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

Nutrition Facts

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

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(1)

Most helpful critical review

Rating: 1 stars
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
(2)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
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
(1)
Rating: 1 stars
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
(2)
Rating: 5 stars
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
(1)
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Rating: 5 stars
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
Rating: 5 stars
10/05/2019
I omitted the heavy whipping cream. It turned out super creamy. Read More
Rating: 5 stars
10/03/2019
so creamy and cheesy. Very good and the fastest homemade mac and cheese ever made. Read More
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Rating: 1 stars
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