Better Than The Box One-Pot Macaroni and Cheese – Pressure Cooker/InstantPot/MultiPot

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The name says it all. You know your beloved boxed mac and cheese? The stuff you grew up on? The stuff you might still buy when your spouse is out of town for the weekend and you really just feel like going for it? Yeah, this is better than that. Yes, it takes a bit more work, but not that much more, given how much more delicious it is. And given the fact that the cheese in it isn’t made from powder. Don’t make the box stuff. Make this.

Pressure Cooked Mac and Cheese

Servings 4 servings

Ingredients

  • 1/2  pound  large shell pasta
  • 2 cups water
  • 1/2  tsp salt
  • 1 cup shredded Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3  cup  whole milk
  • 1 tbsp unsalted butter

Instructions

  • Stir pasta, water, and salt together in inner steel pot of pressure cooker. 
  • Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 5 minutes.
  • Place a dishtowel securely over the steam vent handle to catch any starchy spray that might escape from the vent. Turn steam vent handle to Venting to quick-release pressure. Drain off all but a couple tablespoons of water.
  • Turn pressure cooker onto Sauté mode – Low.
  • Stir Cheddar cheese, milk, and butter into pasta until cheese is completely melted. Ladle into bowls and serve immediately. 
  • 1/2  pound  large shell pasta
  • 2 cups water
  • 1/2  tsp salt
  • 1 cup shredded Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3  cup  whole milk
  • 1 tbsp unsalted butter
Author: Caroline Chambers

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