Extra creamy, delicious, and cheesy, this homemade macaroni and cheese is the recipe to turn to for ultimate goodness.

Pressure Cooker 10 Minute Easy Mac. Extra creamy, delicious, and cheesy, this homemade macaroni and cheese is the recipe to turn to for ultimate goodness.

Here it is! Another life changing pressure cooker recipe. I hadn’t used my pressure cooker to make pasta until I came across this super simple macaroni and cheese recipe from America’s Test Kitchen’s Pressure Cooker Perfection cookbook. I secretly thought to myself, “Really? Are we so impatient that we need to speed up the cooking time of pasta? It only takes 10 minutes on the stove!” I was so wrong. With pasta it’s not all about the cook time for me, because honestly, it takes the same amount of time as the stove. For me, it’s the fact that I don’t need to be stirring and watching my pasta so it doesn’t boil over, all the while sampling noodles every few minutes until it’s done. In the pressure cooker you don’t have to worry about it boiling over, you can be prepping other parts of your dinner while it’s cooking, and it turns out perfectly al dente every time!

Pressure Cooker 10 Minute Easy Mac. Extra creamy, delicious, and cheesy, this homemade macaroni and cheese is the recipe to turn to for ultimate goodness.

With this recipe, you can choose your favorite type of noodles ( I think these gemelli noodles are adorable), then all you need to do is add it to your pressure cooking pot along with water and a few spices. It will cook at high pressure for 5 minutes and you can be shredding your cheese and opening your cans of evaporated milk. After it’s cooked, remove the lid, switch it to the browning setting, and add your evaporated milk, stirring to thicken.

**Side note. Another awesome thing about pressure cooker pasta – there’s no draining out the liquid! It will soak it all up while cooking.

The last step is to add in your favorite cheese. I used basic extra sharp cheddar and monterey jack, but you can use whatever you have on hand! Preferably a cheese that doesn’t have a hard time melting.

Voila! A super easy weeknight dinner that is sooo completely irresistible.

Pressure Cooker 10 Minute Easy Mac. Extra creamy, delicious, and cheesy, this homemade macaroni and cheese is the recipe to turn to for ultimate goodness.

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Pressure Cooker 10 Minute Easy Mac. Extra creamy, delicious, and cheesy, this homemade macaroni and cheese is the recipe to turn to for ultimate goodness.

Pressure Cooker 10 Minute Easy Mac


  • Author: Kitschen Cat
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 6-8 1x

Ingredients

Scale
  • 1 package (16 oz) gemelli pasta or macaroni noodles
  • 4 cups water
  • 2 tablespoons butter (affiliate) **Optional
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • 1/2 teaspoon cayenne pepper
  • 2 (12 ounce) cans evaporated milk
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups Monterey Jack cheese, shredded
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Instructions

  1. In pressure cooker, combine pasta, water, butter, salt, mustard, and cayenne pepper.
  2. Lock lid and set to high pressure for 5 minutes.
  3. When time is up, do a quick release and turn on browning setting.
  4. Add evaporated milk and stir, cooking for 2-3 minutes. The liquid will start to thicken.
  5. Turn pressure cooker off and sprinkle cheese into pasta, stirring constantly so that cheese doesn’t clump together.
  6. Add 1 teaspoon of black pepper and 1 teaspoon of salt, stir and serve.

 


Other Mac And Cheese Recipes You’ll Love!

Pressure Cooker Roasted Cauliflower and Sun-Dried Tomato Mac And Cheese

Pressure Cooker Savory Pumpkin Mac And Cheese

Pimiento Mac And Cheese


4 thoughts on “Pressure Cooker 10 Minute Easy Mac

  1. This is wonderful. Did you use an electric Pressure Cooker like the instant pot or a stovetop cooker?

    1. I use a Cuisinart electric pressure cooker – I’m sure you could use a stovetop if that’s what you have, but I don’t have much experience with non-electric 🙂

    1. Hey Wendy! I just use the browning setting on mine because it’s the hottest and helps my mac and cheese thicken the quickest. Saute or simmer will do the job as well 🙂 Depending on what pressure cooker you have, you may or may not have a browning setting.

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