Pressure Cooker Creamy Mac and Cheese

Image of Team Mealthy
Rated 4.5 based on 8 customer reviews

Ingredients

  • 1 pound dry shell pasta
  • 3½ cups water or chicken stock
  • 2 tablespoons unsalted butter
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • ¾ cup half-and-half
  • 3 cups freshly shredded sharp Irish Cheddar cheese
  • ½ cup freshly shredded Parmesan cheese
  • ¼ cup chopped fresh parsley (optional)
  • ¼ cup toasted panko breadcrumbs (optional)
  • freshly ground black pepper to taste (optional)

Directions

  1. Stir pasta, water (or stock), butter, salt, and garlic powder together in inner steel pot of pressure cooker.
  2. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High Pressure for 4 minutes. Turn steam vent handle to Venting to quick-release pressure. Remove lid and press Cancel.
  3. Select Sauté. Stir half-and-half into pasta and bring to a simmer. Stir Cheddar and Parmesan cheeses into pasta and cook until cheese is melted and incorporated, 2 to 4 minutes. Press Cancel and let pasta sit until sauce thickens to your desired consistency.
  4. Ladle into bowls and top with parsley, panko, and black pepper as desired.
Mealthy Tip

Water works just fine with this recipe but chicken or vegetable stock will bring the flavor up even more. If you want to get crazy, use your favorite cheeses, as just about any cheese will work in this dish! Just remember to grate or shred the cheese fresh from a block as it will melt better and more consistently.

Nutrition Facts

Per Serving: 477 calories; 30g fat; 30.1g carbohydrates; 22g protein; 85mg cholesterol; 1612mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 477 Calories from Fat 266
% Daily Value*
Total Fat 30g 45%
Saturated Fat 17g 85%
Trans Fat 0.7g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 8.3g
Cholesterol 85mg 28%
Sodium 1612mg 67%
Total Carbohydrate 30.1g 10%
Dietary Fiber 2g 7%
Sugars 2.3g
Protein 22g
Vitamin A 24% Vitamin C 5%
Calcium 43% Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(8 Reviews)

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What others are saying

Image of Erin Schroeder

Erin Schroeder says:

I used regular elbow noodles which was only 12 net weight ounces but still followed the recipe as is for liquid and cooking. I only added 1/2 cup of milk since it looked more liquidity then the video but everything came together at the end when I had all the cheese added. I used 2 different kinds of sharp and Parm. I even snuck in an avocado. The toddler ate 3 bowls.

Image of Kellie Tuason

Kellie Tuason says:

Love this recipe!! So much easier then doing it from scratch and tastes like it’s from scratch. Definitely use chicken stock as it gives great flavor. I also like to put fresh thyme leaves and pepper. My husband who’s a picky eater and only loves food made fresh, loves this Mac and cheese!

Image of Annie Coney

Annie Coney says:

My husband and I love it! I made half and half since I didn’t have any on hand, and used mostly the correct cheeses, although I used a cup of Mexican blend when I ran out of cheddar. So delicious, quick, and easy! My only issue was that the pasta foam went everywhere when I released pressure. I’m new to pressure cooking so is that normal or did I do something wrong?

Image of Mariko Evans

Mariko Evans says:

This would have been excellent if I’d halved the salt, I made it w bone broth.

Image of Maria  Burattini

Maria Burattini says:

I have been looking for a mac and cheese recipe with zip for a long time now. I have finally found it with this recipe! I used elbows and I used "Better than Bullion" chicken base instead of the liquid broth which I believe really made the difference. I didn't add the salt since bullion has plenty of salt as does the cheese. I wound up using a little more half and half (probably because I used slightly more cheddar) and added a big dollop of sour cream. It is so delicious!!! I told so many people about it and offered to use my Mealthy Pot for friends that I know will like this, since I am not feeling like sharing! DEFINITELY will make again! ENJOY!!!

Image of Paige Allison

Paige Allison says:

This is so good and easy! I used chicken stock and agree it definitely adds a whole new level of flavor. Used Irish cheddar and Romano cheese, and added in lobster meat for a decadent twist! Added fresh parsley and more pepper and let it all sit for awhile after sautéing. This is a keeper and next time I make it, may throw in some spinach and some pepper flakes. This sure isn’t boxed Mac n cheese!

Image of Ellen Genrich

Ellen Genrich says:

We added sauntered Weber cooked ham and used Gruyere and white cheddar cheese. Instead of garlic powder we used Everglades Seasoning. Totally awesome flavor combination. Thanks “Deer Meat for Dinner” You Tube channel for introducing us to Everglades.

Image of Ranae Beeker

Ranae Beeker says:

Delicious, easy, versatile! I added sundried tomato and arugula... loved it!