We love mac and cheese in our house! I would like to say it’s because of the kids, but let’s be honest… the adults love it too. I have been trying to come up with a creamy homemade mac and cheese that wouldn’t take forever, and we finally have it! Made in the Deluxe Multi Cooker it is done in record time, which makes this mac and cheese perfect for those nights when you don’t know what to cook and you don’t have tons of time.
This recipe could easily be converted to cook in whatever version of a pressure cooker that you have.
Pressure Cooker Macaroni and Cheese
Ingredients
- 1 lb Elbow Macaroni
- 4 Cups Chicken Broth
- 3 Tbsp Butter
- 1 ½ Cup Shredded Cheddar both mild and sharp are delicious
- ¾ Cup Shredded Parmesan
- ½ Cup Sour Cream
- 1 ½ tsp Dry Ground Mustard
- 1 tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Combine macaroni, broth, and butter in your pressure cooker.
- Secure lid and cook on custom setting, high pressure for 6 minutes.
- Do a manual release when time is up. Once pressure is released, remove lid and give pasta a quick stir.
- Add both cheeses, sour cream, mustard, garlic powder, salt and pepper. Stir to combine.
- If the mixture is a bit "wet" allow it to sit for about 5 minutes to thicken.
- Serve hot and enjoy!