The Best Ever Pressure Cooker Mac and Cheese Recipe

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


  • 2 1/2 cups elbow macaroni (you can use other types but cooking time may need to be adjusted)
  • 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


  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 1223 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 my pressure cooker!

savenlives 6 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 6 months ago

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

savenlives 6 months ago

Awesome! So glad you like it!

Sandy 6 months ago

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

Skye 9 months ago

What do you think about buttermilk instead of cream?

Rochelle 12 months ago

Awesome recipe, turns out perfectly every time.

savenlives 15 months ago

Thank you Jeannine!! I'm so glad you loved it too!!

Jeannine 15 months ago

I just made this! You are right...this is the best pressure cooker recipe ever! The whole thing was done in half the time it takes to make a stove top cheese sauce! So delicious! One pan! The taste of the cheese really stands out. Yum!

savenlives 17 months ago

Wow, terrific idea! Glad you enjoy it as much as me!

18 months ago

I've made this at least 15 times by now. A favorite and so much better than the boxed orange powder stuff! So rich and creamy - AMAZING.

I made a "healthier" version for my baby using gluten free noodles, goat cheese, raw heavy cream, and grass fed butter...she LOVES it (although it was very expensive doing it with these ingredients). I had enough to fill 30 small jars and put them in the freezer.

Thanks again for sharing.

savenlives 24 months ago

So glad you enjoyed it!!

24 months ago

Absolutely wonderful recipe. Thanks so much. 7 mins in my instantpot and out comes perfection.

anonymous 2 years ago


anonymous 2 years ago

My electric pressure cooker and my food processor are my best friends in the kitchen! So easy and so much safer than the stove top kind.

KimGiancaterino 3 years ago

Mu husband loves to use the pressure cooker.

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    savenlives 6 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 6 months ago

    That sounds delicious Jan!

    savenlives 6 months ago

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

    Shoni 6 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 9 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 9 months ago

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

    savenlives 15 months ago

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

    Holly 16 months ago

    I made this today and it turned out really well! I used the Instant Pot and 7 minutes is perfect for the consistency of the pasta. I would suggest cutting down the salt OR using low sodium chicken broth. Also, for my own taste preference I will use half water and half chicken broth next time. Seriously an easy recipe!

    savenlives 22 months ago

    Shauna, I am so sorry...I have no idea!! Forgive me but I have never lived in a higher altitude area so I'm not really sure how that works!

    savenlives 22 months ago

    Approximately 4-6 depending on your serving size.

    shauna 22 months ago

    Do I need to add more time due to higher altitude?

    anonymous 22 months ago

    how much does it serve?

    savenlives 24 months ago

    So glad you enjoyed it! This is definitely a go-to recipe at our house! Thanks for leaving a review :)

    The C 2 years ago

    I tried this recipe and followed it exactly. The mac and cheese was absolutely delicious. Noodles were perfect consistency, and the sauce was devine. My mac was "whiter" in appearance though, and my black pepper was more visible than the picture you provided. Made no difference though, as the flavor was out of this world. Thanks a lot for sharing this recipe.

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      KimGiancaterino 3 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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