This isn’t my first macaroni and cheese recipe for the pressure cooker, and let’s be honest… it probably won’t be the last. My kids LOVE mac and cheese, and I need ways to change it up on occasion. Don’t be put off by the hot sauce! It isn’t hot, but in this recipe it beautifully brings out the flavors and enhances the depth of flavor. I encourage you to give it a try.
Creamy Pressure Cooker Mac and Cheese
Ingredients
- 1 lb Elbow Macaroni or similar
- 4 Cup Water
- 2 Tbsp Hot Sauce
- 2 Cup Heavy Cream
- 2 Cup Shredded Cheddar Cheese
- 1 Cup Shredded Ramano Cheese
- 1 Cup Shredded Mozzarella
- Salt and Pepper to taste
Instructions
- Combine pasta, water, and hot sauce in inner pot of your pressure cooker.
- Close lid and set to "Custom" setting, high pressure, and adjust time to 4 minutes.
- When pressure cooker beeps to signal it is finished, do a quick release of pressure.
- Mix in cheeses and cream, and stir until cheese is melted and combined, about 1 minute. Serve hot and enjoy!