Easy Mac and Cheese made in a Pressure Cooker
Try this Easy Mac and Cheese made in a Pressure Cooker recipe
Try this Easy Mac and Cheese made in a Pressure Cooker recipe
- 3 cups water
- 1 tsp salt
- 2 tbsp butter
- 1 cup grated parmesan cheese
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 2 tbsp cornstarch
- 1 tbsp butter
- 3 cups dry elbow macaroni
- 1 (14.5–oz) can evaporated milk
- optional: 1 teaspoon hot pepper sauce
- 1/2 tsp dry mustard powder (or regular mustard as a substi
- 4 cups extra sharp white cheddar cheese (or you can subst
- 4 oz cream cheese room temperature
- Carbohydrate 515.942792158075 g
- Cholesterol 260.247276735307 mg
- Fat 97.815040829127 g
- Fiber 21.647735735189 g
- Protein 113.996985653987 g
- Saturated Fat 54.25557265204 g
- Serving Size 1 1 recipe (1597g)
- Sodium 1443.27533604094 mg
- Sugar 494.295056422886 g
- Trans Fat 12.1904834097756 g
- Calories 3433 calories
Step-by-step
- In a small bowl, combine the evaporated milk, cornstarch, salt, pepper, onion powder, hot pepper sauce and mustard and set aside.
- Place the water and macaroni in your pressure cooker. Lock the lid into place and cook on high for 5 minutes and then quick release the steam and carefully remove the lid after all the steam has released.
- Stir the macaroni to break it up, and then add the evaporated milk mixture you set aside earlier, cheddar cheese, Parmesan cheese, butter, and cream cheese. The pressure cooker will still be hot so your cheese will already start to melt. If the pressure cooker is not hot enough just press the saute button and stir until the sauce thickens and the cheese has melted. This will only take a minute or two.
- Serve warm and enjoy!
Cooking pasta directly in a measured volume of water inside a sealed pressure vessel eliminates the standard draining step, allowing all released starch molecules to remain suspended in the cooking liquid to naturally thicken the final sauce. When starches like amylose and amylopectin swell and rupture under high heat and pressure, they create a viscous matrix that traps moisture and sets the stage for a cohesive cheese emulsion.
Evaporated milk provides a dual advantage over standard fresh milk because its thermal processing reduces the water content by roughly sixty percent while concentrating casein proteins that stabilize fat droplets against separation. Incorporating cornstarch directly into this dairy base introduces additional thickening power that prevents the sharp cheddar and parmesan from breaking into an oily slick when exposed to residual heat.
Historically, American macaroni and cheese evolved from baked British casserole formats into modern stovetop skillet comfort foods popularized by twentieth-century processed cheese innovations, yet closed-system pressure cooking achieves a remarkably similar emulsification speed without requiring a roux. By retaining exact liquid proportions, the pasta hydrates precisely to al dente within five minutes of high-pressure operation while simultaneously building the starch foundation required for a glossy sauce.
Melting aged cheddar alongside cream cheese requires careful thermal management because excessive heat denatures milk proteins into a grainy texture, making residual cooker heat superior to direct boiling. If the internal pot temperature drops below 140 degrees Fahrenheit before the cheeses fully incorporate, engage the sauté function briefly while stirring constantly to encourage uniform melting without scorching the dairy solids.
