Pressure Cooker Mac and Cheese

March 2, 2016 in cooking,domesticity,food,recipe,recipes

Well, friends, it’s been a few months since I received my awesome electric pressure cooker Christmas present from Chad. I’ll admit — there are only a few things that I’ve perfected. But that’s just it — I’ve perfected them. Albeit, one of those things is rice; but we’ve always eaten a lot of rice. So it’s useful!

Another recipe I’ve perfected? Macaroni and cheese. But not just any macaroni and cheese. It’s THE BEST macaroni and cheese I’ve ever had! Seriously, I’m not even joking. [PS. I wouldn’t joke about macaroni and cheese! Ha!]

To explain further, I’m the kind of person who despises leftovers — I really dislike eating the same meal over and over again, reheated and all. I think it’s gross.

But this mac and cheese? Makes a hugely generous portion. Last week we ate it for three days straight — lunch and dinner — and I wasn’t tired of it. It’s that good.

So it’s safe to say it’s officially on our regular dinner rotation! 🙂

Pressure Cooker Macaroni + Cheese

Serves 8
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Meal type Main Dish
Misc Serve Hot
The only (and most amazing) pressure cooker macaroni and cheese recipe you'll ever try!


  • 16oz elbow macaroni (dry)
  • 2 tablespoons butter
  • 1 heaped tablespoon spicy mustard
  • 1/2 tablespoon sriracha
  • 1 tablespoon kosher salt
  • 4 cups water
  • 12oz evaporated milk ((1 can))
  • 4-6oz your choice of cheese ((I like pepper jack or mozzarella))
  • 1 cup panko breadcrumbs
  • 16oz sharp cheddar (shredded)


In the pressure cooker:
Step 1
Stir together the elbow macaroni, butter, spicy mustard, sriracha, kosher salt, and water. Make sure that the water covers the macaroni entirely. Lock the pressure cooker and set pressure on high for 4 minutes. When the cooking timer goes off, Use the quick release and remove the lid!
Make it cheesy:
Step 2
Use the warm setting on the pressure cooker to keep the pasta heated. Stir in the can of evaporated milk. Then stir in the cheese until it is completely melted.
Broil to finish!
Step 3
Transfer macaroni to broiler-safe bakeware. Top the dish with the panko crumbs. Broil until the panko is toasted (approximately 4 minutes).
PS. If you don’t yet have a pressure cooker, the Instant Pot is the way to go! It’s electric, so no scary ‘OMG it’s going to blow up on my stovetop!’ moments. And that means that everything is digital — no guessing with heat/time/etc. I absolutely love it and it’s made my life a thousand times easier.

Share your favorite weeknight recipe below!!

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