Pressure Cooker 5 Minute Macaroni Cheese With Tomatoes Panko Herb Crust Recipe 465

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CREAMY PRESSURE COOKER MACARONI AND CHEESE



Creamy Pressure Cooker Macaroni and Cheese image

This yummy, creamy macaroni and cheese is the perfect comfort food! Super simple to make in a pressure cooker, you will have this on the table in no time.

Provided by Christina

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes

Time 30m

Yield 8

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 541 calories, Carbohydrate 44.8 g, Cholesterol 90.8 mg, Fat 30.2 g, Fiber 1.8 g, Protein 22.1 g, SaturatedFat 18.3 g, Sodium 1294.1 mg, Sugar 3.3 g

PRESSURE COOKER MACARONI & CHEESE RECIPE - (4.4/5)



Pressure Cooker Macaroni & Cheese Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 8

1 package elbow macaroni or shells, 16 ounces
4 cups water
2 teaspoons salt
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
2 cans evaporated milk, 12 ounces
2 cups sharp Cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded

Steps:

  • Mix macaroni, water, salt, mustard, and cayenne together in pressure cooker pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. When valve drops carefully remove lid. Stir in evaporated milk. Select browning and simmer until sauce has thickened and pasta is tender, 1 to 3 minutes. Turn of pressure cooker, stir in cheddar and Monterey Jack cheeses, a handful at a time, until cheese has melted and sauce is smooth. (It is important to do it a handful at a time so the cheese doesn't clump together.) Season with additional salt and pepper to taste.

PRESSURE COOKER 5-MINUTE MACARONI & CHEESE WITH TOMATOES & PANKO HERB CRUST RECIPE - (4.6/5)



Pressure Cooker 5-Minute Macaroni & Cheese with Tomatoes & Panko Herb crust Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 13

TOPPING:
2 cups (8-ounces) elbow macaroni
2 cups water
Salt & pepper
1 teaspoon dry mustard
Pinch cayenne pepper
1 (12-ounce) can evaporated milk*
1 cup (4-ounces) sharp cheddar cheese, shredded
1 cup (4-ounces) Monterey Jack cheese, shredded
1 can petite drained diced tomatoes (optional)
1/2 stick unsalted butter
1 cup panko crumbs
3 sprigs fresh thyme

Steps:

  • Mix macaroni, water and tomatoes (if using), salt, mustard and cayenne together in a pressure-cooker pot. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. Cook for 5 minutes, adjusting heat as needed to maintain high pressure. NOTE: I use an electric pressure cooker, so I just locked on the lid, set pressure to medium low and set the timer for 5 minutes. Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you. Stir in evaporated milk and simmer over medium-high heat until sauce has thickened and pasta is tender, 1 to 3 minutes. *You can use 2% evaporated milk, just cook the pasta longer until it thickens Turn off heat, stir in cheddar and Monterey Jack cheeses, a handful at a time, until the cheese has melted and sauce is smooth. PANKO TOPPING: In a small skillet, melt the butter and then add the panko and herbs. Gently combine with a fork. Add a layer of the topping on top of the mac 'n cheese and broil (on highest rack) for 1-2 minutes, until golden brown.

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