Creamy Pressure Cooker Macaroni and Cheese recipe

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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

Nutrition Info

541 calories
carbohydrate: 44.8 g
cholesterol: 90.8 mg
fat: 30.2 g
fiber: 1.8 g
protein: 22.1 g
saturatedFat: 18.3 g
servingSize: -
sodium: 1294.1 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

8 servings

Recipe Note

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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