Mac & cheese in the pressure cooker will make you want to slap your momma and throw away the 96 boxes of macaroni and cheese in your pantry. It only takes 4 minutes. 4 minutes! You know it takes you more than 4 minutes to cook that boxed stuff.

I know the boxed stuff is cheaper and I get that. But this may be a special occasion macaroni and cheese. You know, not something you whip up when your kids are nipping at your heels and you just want quiet for a few minutes while they stuff their faces. It’s something you put together when you’re craving super delicious cheesiness and have four minutes to spare.



1 pound of macaroni
1 tablespoon mustard of choice
2 tablespoons butter
1 teaspoon hot sauce, totally optional
1 tablespoon kosher salt
4 cups of water
1 12 ounce can of evaporated milk
8 ounces of sharp cheddar cheese
8 ounces of any other cheese of you choice
6 ounces or less of Parmigiano-Reggiano cheese (depends on how cheesy you like it)
Optional – 1 cup or less of panko bread crumbs or crackers


Add the first six ingredients to the pressure cooker and give it a stir about. Pressure on high for four minutes, using the quick release method. (don’t let the pressure come down naturally) Set to the keep warm setting.

Don’t strain, the pasta should be just perfect. Add the evaporated milk, then stir in the cheeses a little at a time until combined and melted cheesy goodness emerges.

This is completely optional, but I like to do this sometimes: Place the mac and cheese in an oven proof vessel and top with panko crumbs, or even better crushed Ritz crackers. I use my kitchen blow torch, but if you don’t have one you can put it under your broiler. Don’t turn away though or the next thing you know, you’ve got burnt topping.

**Note: For more spice, add a pinch of cayenne or more hot sauce. Also, as this sits it will get thicker. I find this tastes better fresh rather than as leftovers, but I find that to be true with any mac and cheese.

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