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Creamy Pressure Cooker Mac and Cheese

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This ultra-creamy mac and cheese comes together in just eight minutes using a pressure cooker. It’s rich, velvety, and packed with nostalgic comfort—perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 16 oz elbow macaroni (about 4 cups dry)
  • 4 cups water
  • 4 tbsp unsalted butter, cut into pieces
  • 1 tsp salt
  • 1/2 tsp ground mustard (optional)
  • 1 can (12 oz) evaporated milk
  • 1/2 cup whole milk
  • 3 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 oz cream cheese, cubed
  • 1/2 tsp black pepper
  • 1–2 tsp hot sauce (optional)

Instructions

  1. Add elbow macaroni, water, salt, butter, and ground mustard (if using) to the pressure cooker. Stir to combine and ensure pasta is submerged.
  2. Seal the lid and set to high pressure for 4 minutes. It will take about 10 minutes to come to pressure.
  3. When the timer beeps, perform a quick release. Carefully remove the lid and stir the pasta.
  4. Add evaporated milk, whole milk, and cream cheese. Stir until the cream cheese melts and the mixture is creamy.
  5. Fold in shredded cheddar and Monterey Jack cheeses (and any extra cheese if desired). Stir until melted and smooth.
  6. Season with black pepper and hot sauce to taste. Adjust salt or spice as needed.
  7. Serve hot in bowls. If the sauce thickens too much, add a splash of milk and stir.

Notes

For best results, use freshly shredded cheese. If using gluten-free pasta, reduce pressure cook time by 1 minute. Add-ins like bacon, ham, peas, or roasted veggies work well. If sauce is too thick, add a splash of milk. Leftovers can be refrigerated up to 4 days or frozen up to 2 months.

Nutrition

Keywords: mac and cheese, pressure cooker, instant pot, creamy, easy dinner, kid friendly, comfort food, quick meal, cheese, pasta

Find it online: https://lucydishes.com/creamy-pressure-cooker-mac-and-cheese-recipe-easy-8-minute-dinner/