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Pressure Cooker Macaroni and Cheese

April 25, 2016 By MommyOctopus 6 Comments
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Pressure Cooker Macaroni and Cheese

 

Last night I found ourselves in a bit of a pinch.  On our meal plan, we had leftovers marked, but there weren’t any leftovers left! The kids were asking for macaroni and cheese and it was already after 5 o’clock.  We typically eat dinner around 5:30, so if I were to make my usual macaroni and cheese from scratch, it would have been almost 6:30.  It was also much too late to do a crockpot macaroni and cheese.  What’s a mom to do when she has a gaggle of hungry kids?  I attempted to make Pressure Cooker Macaroni and Cheese.

I decided to wing it and see if I could come up with a quick and easy recipe to feed the hungry crowd.  It was a huge hit!  So much in fact that I quickly had to make a second batch!

Directions:

First up, pull out your pressure cooker.  I have the Power Pressure Cooker XL but sometimes you can find the Instant Pot brand for cheaper.

Screen Shot 2016-04-25 at 10.03.29 AM

I put in a pound of elbow noodles, 2 tablespoons of butter, 2 tsp salt and 4 cups of water.  Selected the rice cycle for 5 minutes and pressed start.  If you don’t have a rice cycle, put it on low pressure for 5 minutes.  The noodles came out perfect for me.  Didn’t even have to drain them!  You may have to adjust the time based on your pressure cooker, but I found 5 minutes to be perfect.

Screen Shot 2016-04-25 at 10.04.23 AM

After it’s done, quick release the pressure and  keep it on the warm setting.  With the lid off, stir in 1 cup of cream, 16 oz of shredded cheddar cheese, 5 oz of shredded parmesan cheese, and 1 tsp of black pepper.  Stir the cheeses in slowly to combine well.  Serve immediately.

Pressure Cooker Macaroni and Cheese
Author: Mommy Octopus
Ingredients
  • 1 lb elbow noodles
  • 2 tsp salt
  • 2 tbsp butter
  • 16 oz shredded cheddar cheese
  • 5 oz shredded parmesan cheese
  • 1 tsp pepper
  • 1 cup heavy cream
Instructions
  1. Put the noodles, butter, salt and 4 cups of water into your pressure cooker.
  2. Select the rice cycle for 5 minutes and press start.
  3. Keep it on the warm setting with the lid off and stir in 1 cup of cream, 16 oz of shredded cheddar cheese, 5 oz of shredded parmesan cheese, and 1 tsp of black pepper.
  4. Stir the cheeses in slowly to combine well.
  5. Serve immediately.
3.5.3208

 

 

Comments

  1. Susan c says

    August 14, 2016 at 8:25 pm

    I’m going to have to try this!!!

    Reply
  2. Dana griffin says

    July 21, 2018 at 4:49 pm

    I just made it to take to a going away party tonight. It is great! I have refrigerated it and will reheat in casserole to take to party hot. I hope it holds up to that.

    Reply
  3. Rita says

    November 24, 2018 at 10:24 pm

    Does the pasta come out mushy or al dente?

    Reply
    • Cierra says

      December 30, 2018 at 11:41 pm

      I’d like to know also

      Reply
      • MommyOctopus says

        January 1, 2019 at 2:29 pm

        I don’t find it mushy at all – more al dente. Experiment with the times and you can find your perfect texture 🙂

        Reply
  4. Kierstin says

    February 22, 2019 at 9:42 am

    1/2 and 1/2 okay?

    Reply

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