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Pressure cooker Mac and cheese
1/2
Pressure cooker Mac and cheese
2/2
100%
1
Randi Cockrell
By Randi Cockrell

Pressure cooker Mac and cheese

7 steps
Everyday Food for Busy People. Tiffany King Eat At home cooks.
Updated at: Wed, 29 Nov 2023 22:08:10 GMT

Nutrition balance score

Unbalanced
Glycemic Index
52
Low
Glycemic Load
25
High

Nutrition per serving

Calories524.6 kcal (26%)
Total Fat26.2 g (37%)
Carbs48.6 g (19%)
Sugars5.8 g (6%)
Protein24 g (48%)
Sodium706.7 mg (35%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

16 oz. macaroni
16 ozmacaroni
4 cups water
4 cupswater
1 tsp. salt
1 tspsalt
1 tsp. dry mustard
1 tspdry mustard
pinch cayenne pepper
cayenne pepper
1½ cups milk
1 ½ cupsmilk
1½ cups half & half
1 ½ cupshalf & half
8 oz. cheddar cheese (shredded)
8 ozcheddar cheese
shredded
8 oz. Monterey Jack cheese (shredded)
8 ozMonterey Jack cheese
shredded
black pepper (to taste)
black pepper
to taste

Instructions

Step 1
Stir macaroni, water, salt, mustard and cayenne pepper together in the pressure cooker.
Step 2
Lock the lid and select high pressure and set the timer for 4 minutes.
Step 3
Use a quick pressure release when the 4 minutes are up.
Step 4
Remove lid and stir in the milk and half & half.
Step 5
Turn on the “browning” setting and cook 1-3 minutes until thick, stirring often.
Step 6
Add the cheese a handful at a time, stirring to allow it to melt into the macaroni.
Step 7
Season with pepper and serve
View on eatathomecooks.com
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