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Creamy Pressure Cooker Macaroni and Cheese
Creamy Pressure Cooker Macaroni and Cheese
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Creamy mac and cheese with 3 cheeses, ready in 30 minutes with a touch of mustard.
Ingredients:
  • 1 (16 ounce) package elbow macaroni
  • 3 tablespoons butter, softened
  • 2 teaspoons dry mustard powder
  • 1.5 teaspoons hot sauce (such as Frank's® RedHot®)
  • 1 teaspoon salt, or more to taste
  • 12 ounces American cheese, cubed
  • 1 (6 ounce) package processed cheese (such as Velveeta®), cubed
  • 0.25 cup grated Parmesan cheese
  • 0.5 cup heavy whipping cream, or more to taste
Instructions:
  • In a multi-functional pressure cooker, mix water, macaroni, butter, mustard powder, hot sauce, and salt. Stir well. Seal the lid, set to high pressure for 4 minutes, and let the pressure build for 10-15 minutes.
  • Carefully release pressure using the quick-release method for about 5 minutes following manufacturer's instructions. Remove lid, stir macaroni. Keep pot on Warm setting. Add American cheese, processed cheese, and Parmesan cheese; let them melt. Gradually mix in heavy cream until desired thickness is reached.

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