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Large bowl with cooked pressure cooker mac and cheese with the pressure cooker in the background.

Pressure Cooker Mac And Cheese Recipe

This pressure cooker mac and cheese recipe is not low carb or anything of the sort. It is pure rich creamy comfort food and super easy to boot. It will leave you wondering why you have not made it this way sooner.
Course Side Dish
Cuisine American
Keyword Pressure Cooker, Comfort Food, Instant Pot, Cheesy, Side Dish, Pasta
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings 6 people

Ingredients

  • 1 lb Elbow Noodles
  • 2 Cups Water
  • 1/4 Cup Flour
  • 1/4 Cup Butter
  • 1 large Egg
  • 2 Cups Chicken Broth low sodium
  • 4 oz Shredded White Sharp Cheddar
  • 4 oz Shredded Cheddar
  • 4 oz Cream Cheese
  • 4 oz Grated Parmesan Cheese
  • 1 Cup Milk
  • 1 tsp Garlic Powder
  • Salt to taste
  • Black Pepper to taste

Instructions

  1. Pour the elbow noodles, water, and chicken broth into the pot of your pressure cooker. You can use all water if you like but I take every opportunity to add flavor to my recipes and like to use half water and half broth.
  2. Seal the lid and be sure the release valve is securely closed. Process on high pressure for 6 minutes.
  3. While your macaroni is cooking stir together flour, butter, seasonings, and the egg. Set aside.
  4. Do a quick release of steam, then remove the lid carefully away from you.

  5. Turn your pot to warm and stir in all 4 kinds of cheese and the milk quickly.

  6. Add a spoon of the hot noodles and cheese into flour mixture a little bit at a time to help temper your egg so that it doesn't turn to scramble in the mixture.

  7. Stir in the tempered flour mixture, this will help thicken and make your cheese sauce richer.
  8. Once well mixed it is ready to serve with a sprinkle of freshly grated cheese on top!