Creamy Pressure Cooker Macaroni and Cheese recipe
All Recipes Main Dish Recipes Pasta Macaroni and Cheese Recipes
Ingredients
- 4 cups water 1 (16 ounce) package elbow macaroni 3 tablespoons butter, softened 2 teaspoons dry mustard powder 1 ½ 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 ¼ cup grated Parmesan cheese ½ cup heavy whipping cream, or more to taste
Nutrition Info
- 541 caloriescarbohydrate: 44.8 gcholesterol: 90.8 mgfat: 30.2 gfiber: 1.8 gprotein: 22.1 gsaturatedFat: 18.3 gservingSize: -sodium: 1294.1 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Creamy Pressure Cooker Macaroni and Cheese
Directions
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Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese, allow to melt. Gradually stir in heavy cream until desired thickness is reached.