Pressure Cooker Macaroni And Cheese Recipes

PRESSURE COOKER MAC AND CHEESE

Steps:

• Start by putting the pressure cooker on the saute function and brown the ground beef. (Instant Pot or Ninja Foodi)
• If you are using taco seasoning, add it in at this point following the package instructions. (NOTE - If you do not use seasoning, add in 1/2 tsp onion powder and 1/2 tsp garlic salt into the meat for flavoring.) It works best to use lean ground beef, so you do not have to drain it, but if you need to, drain the meat and return to the pot.
• Hit off on the Ninja Foodi or cancel on the Instant Pot to turn it off.
• Once the meat is done cooking, add in the pasta, water, tomatoes, and chilies. Make sure the pasta is fully under the water as much as possible.
• Secure the pressure cooker lid and set the nozzle to 'seal'.
• Cook on manual high pressure for 6 minutes.
• Quick-release the pressure, immediately after the 6 minutes, move the nozzle to vent and release the steam.
• Open the lid and stir in the cheese, 1 cup at a time. Add a cup, stir and then add another. (Be sure to do 1 cup at a time and stir in between)
• Stir in the butter, milk, and sour cream until all is mixed well.
• Serve in a dish topped with toppings of your choice.

CREAMY PRESSURE COOKER MACARONI AND CHEESE

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.

NINJA FOODI MACARONI AND CHEESE

Steps:

• Add your chicken broth, 1 cup of your heavy whipping cream and elbow macaroni into your pot, stir.
• Close your pressure cooker lid & steam valve. Set to high for 3 minutes. Allow to naturally release pressure for 1 minute 30 seconds, then release rest of steam.
• Lift lid and stir in 3 tbsp of butter, allow this to melt. Then sprinkle in 2 c. of your cheese and stir until melted. Add remaining 1/4 c of whipping cream. Season with a pinch of pepper, salt and garlic salt, stir. Can serve now or follow next steps to melt more cheese on the top.
• Sprinkle 1 c. of cheese on top of cooked mac and cheese. I use 1/3 c. of each: sharp cheddar, parmesan, and Mexican cheese blend. Can add diced green onions at this time if desired.
• Close air crisp lid, push air crisp button at 400 degrees for 5 minutes. Check, add additional minutes if desired (to crisp up further).

HOMEMADE MACARONI AND CHEESE RECIPE IN NINJA FOODI

Steps:

• Add entire box of Pasta and four cups of water into Ninja Foodi Pressure cooker on HIGH for 6 MINUTES, quick release. There should be no water left. Once macaroni noodles are tender and ready, move onto step two of this recipe.
• Leaving your cooked macaroni noodles in the pressure cooker bowl, and while hot, add nearly all of the shredded cheese (reserving a bit for a top layer), pats of butter, heavy whipping cream and salt and pepper.
• Mix all ingredients well.
• Top macaroni with last bit of shredded cheese and close up with the Air Fryer lid.
• Air Fry macaroni for 5-7 minutes at 400 degrees.
• Open lid and check on melted cheese. Macaroni is ready when top is bubble and slightly brown.

INSTANT POT MAC AND CHEESE

Steps:

• Pressure Cook Elbow Macaroni: Add 1lb (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot pressure cooker. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes, then Gradual Quick Release. Carefully open the lid.*Pro Tip: There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy.
• Mix Wet Ingredients: While the macaroni is pressure cooking, mix the wet ingredients in a medium mixing bowl. Beat 2 large eggs, then mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces evaporated milk. Mix well.
• Make Mac & Cheese: Keep heat on low or medium low (Instant Pot: use keep warm function). Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary. Place 4 tbsp unsalted butter in the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add grated cheese (⅓ portion at a time) and stir constantly until the cheese fully melt. *Pro Tip: If the mac and cheese is too runny, turn the heat to medium (Instant Pot: use Sauté Less function) to reduce it down.
• Taste & Season: Taste and season with kosher salt and ground black pepper (likely need a couple Pinches of kosher salt to brighten the dish).
• Serve: Mac and Cheese needs to be served piping hot, so serve immediately. Enjoy~

PRESSURE COOKER MACARONI AND CHEESE

Steps:

• Place chicken broth, rotini, water, heavy cream, mild Cheddar cheese, sharp Cheddar cheese, extra-sharp Cheddar cheese, cream cheese, butter, Parmesan cheese, yellow mustard, salt, and black pepper in a pressure cooker. Seal and bring to high pressure according to manufacturer's instructions. Once full pressure is reached, cook for 7 minutes.
• Release pressure using quick-release method according to manufacturer's instructions.