Creamy Pressure Cooker Macaroni and Cheese

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.

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!!!

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

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."

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.

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

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