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The Best Ever Pressure Cooker Mac and Cheese Recipe

Updated on November 10, 2016

Pressure Cooker Macaroni and Cheese

I was very reluctant at first to get a pressure cooker. I didn't know how to use it and I was afraid! However, after my mom got one I decided that maybe I should give it a second thought. Afterall, I am working full-time and doing a second job after my first. Cooking dinner was becoming more and more difficult. (I am also famous for forgetting to take something out of the freezer and therefore getting home and not having anything to cook without going to the store!)

The best thing is that even after working two jobs, I have been able to make quick dinners in 10-25 minutes! Simple, fast, and delicious. I found some great recipes online but the best recipe came from my mom. This is a recipe she got from a friend and it has turned out to be my favorite. A true comfort food which can be turned into a dinner or just a simple and delicious side dish, this macaroni and cheese will be one of your go-to recipes. Bring it to a pot luck dinner, a friend who needs some cheering up, a luncheon, a BBQ, or just make a bunch for yourself. It will be gone very quickly, that I promise!

  • Prep time: 5 min
  • Cook time: 7 min
  • Ready in: 12 min
  • Yields: approximately 4-6, depending on portion size

Ingredients

  • 2 1/2 cups elbow macaroni (you can use other types but cooking time may need to be adjusted), uncooked
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 1 tsp. salt
  • 1 tsp pepper
  • 1 tablespoon butter
  • 1/2 cup milk
  • 1 1/2 cup shredded cheddar cheese
  • 1 1/2 cup shredded mozzerella cheese

Instructions

  1. Place the macaroni, chicken stock, cream, salt, and pepper into the pressure cooker. Set your pressure cooker to high and set timer to 7 minutes. (I think this time is perfect but you may want to adjust it depending on how "done" you like your macaroni). Once the timer goes off, let the steam out of the pressure cooker according to your machine's directions. Add the butter, milk and cheeses to the pot and stir. Voila . . . best macaroni and cheese ever!!
  2. Substitutions: If you only have milk handy, you can substitute the following: melt 1/3 cup butter in the microwave and add 2/3 cup milk in place of the cream. For 2% milk, just add a tablespoon of flour plus the above ingredients. Comes out perfect!
2.9 stars from 1557 ratings of The Best Macaroni and Cheese

How can you resist?

How can you resist?
How can you resist?

Choosing a Pressure Cooker

I did some research and found out that the electric pressure cookers today are very safe and have a lot of safety features. This made me feel so much better about using mine. Once I took the plunge and bought my pressure cooker, I was still a little nervous to use it. I followed the instructions to the tee and kept my fingers crossed. With each use I became more and more confident in using it and now I am a pro!!

If you are looking for a pressure cooker or want to replace your old one, there are many options. They make a perfect gift for a busy cook who wants a homemade meal in minutes!

Oh yeah.....love my pressure cooker!

Comments

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  • savenlives 2 months ago

    So glad you enjoyed this Jim! Adding bacon sounds devine!!

  • Jim 2 months ago

    Made it with 3 cups of sharp cheddar because that's the cheese I had on hand. Turned out great. Will absolutely make again and try adding some bacon or sausage. Thank you.

  • lalabeets 3 months ago

    Curious to what size pressure cooker she is using. I only have a 5 qt.

  • Vickie 4 months ago

    I'm still learning my electric pressure cooker but Do you set it to rice/risotto setting?

  • Vickie 4 months ago

    I'm still learning my electric pressure cooker but Do you set it to rice/risotto setting?

  • Courtney 4 months ago

    If I don't have chicken stock will water be ok? This is my second time making it and forgot to grab stock while at the store

  • Courtney 4 months ago

    If I don't have chicken stock will water be ok? This is my second time making it and forgot to grab stock while at the store

  • Wendy 4 months ago

    Cooking time to double the recipe?

  • Ronnie 4 months ago

    Can you use long macaroni?

  • Ronnie 4 months ago

    Can you use long macaroni?

  • Gemma 5 months ago

    Fantastic recipie and works beautifully in my Tupperware pressure cooker in the microwave

  • Kathy 5 months ago

    Just got a pressure cooker so I'm looking forward to trying this recipe. It doesn't say whether you cook the pasta first or put it in the cooker "raw". Looked thru the comments and didn't find my answer there either!!!

  • susan 9 months ago

    This is delicious. Used swiss instead of mozzarella. Better than Mom's.

  • susan 9 months ago

    This is delicious. Used swiss instead of mozzarella. Better than Mom's.

  • Ro 9 months ago

    Do you time it after it comes to full pressure or after? Worried about overcooked pasta!

  • savenlives 9 months ago

    The stringiness is mostly from the mozzarella cheese. You could cut back on the amount and just add more cheddar. It also gets less stringy when it cools. Hope that helps!

  • savenlives 9 months ago

    Hmmm, I'm not really sure about that one. If you try it let me know how it turns out.

  • savenlives 9 months ago

    Awesome! So glad you like it!

  • Sandy 9 months ago

    Easy recipe....really stringy..what could I do differently?

  • Sandy 9 months ago

    Easy recipe....really stringy..what could I do differently?

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    • savenlives 8 days ago

      How did it turn out?

    • Maisy1947 2 weeks ago

      7:18 pm. Starting a pot of mac and cheese. I will check back in about 30 minutes and let you know how it turned out. Wish me luck. I've only used my pot twice since I purchased it.

    • savenlives 3 weeks ago

      Oh no, so sorry to hear that :( What cheeses did you use?

    • Jen 3 weeks ago

      Ugh wrong cheeses I think :( was not good

    • savenlives 6 weeks ago

      Thanks for the great tip!

    • savenlives 6 weeks ago

      I'm sorry I haven't tried that. If you do please report back!

    • savenlives 6 weeks ago

      Thank you so much for that great tip!

    • savenlives 6 weeks ago

      Thanks! So glad you liked it!

    • ehagensmith 6 weeks ago

      I look forward to trying this. As a mac and cheese aficionado, I wanted to reply to the person who said hers was somewhat grainy. I used to have this problem. The key is to stir in the cheese off the heat. If the sauce is to hot when incorporating the cheese, it will get grainy.

    • Carolyn 8 weeks ago

      This recipe was wonderful. Everything about this mac & cheese was perfect, especially the ease and speed to make it. Thank you.

    • savenlives 2 months ago

      To answer a couple of questions: I put my pressure cooker on the high setting. The pasta goes in uncooked and it cooks while under pressure. The time is for when it comes to pressure, my electric pressure cooker will count down once it gets to pressure.

    • Shauna 7 months ago

      High altitude cooking takes longer because atmospheric pressure decreases the higher you are. When cooking in a pressure cooker, it is sealed and the pressure is independent of altitude so there is no need to adjust cooking times.

    • donna 8 months ago

      Have you tried doubling the recipe? I am wondering if I have to adjust the time if I doubled the recipe? I love this and want to make a bigger batch for a gathering. Thanks. d

    • savenlives 9 months ago

      That sounds great, never heard of it actually! I'm so glad you liked it! It really is now my go to mac and cheese recipe!

    • savenlives 9 months ago

      That sounds delicious Jan!

    • savenlives 9 months ago

      Sorry to hear that! Make sure you use a full fat cheese and not a low-fat or fat free.

    • Shoni 9 months ago

      New to pressure cooking, these ingredients turned out perfect for the cook on the pasta. I used cheddar and Cougar Gold cheese (because Cougar Gold is freaking delicious) and it is SO good! Usually make homemade with roux so I was apprehensive about this method, but I must say this is the most awesome easy mac and cheese ever. I'm veggie so substituted chicken stock for vegetable broth. Thank you!

    • Jan 12 months ago

      Thank you for posting this recipe. It was very tasty but next time I will increase the time to 8 or 9 minutes as the noodles were chewy for some reason. Tasted good anyway. I threw some garlic bread crumbs on top afterward and put it under the broiler to brown. Yummy.

    • Crafty Cat 12 months ago

      Not sure what I did wrong. Came out kind of grainy for me. Will definitely try again.

    • savenlives 18 months ago

      Thanks Holly for those suggestions! Glad you found it as easy as me!

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        KimGiancaterino 4 years ago

        Mmmm ... I love macaroni & cheese. We use our pressure cooker to make beans -- garbanzo, white, kidney, etc. They taste better and have less sodium.

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