Quick and Easy Pressure Cooker Mac and Cheese
- 1 pound large shell pasta
- 4 cups water
- 1 teaspoon salt
- 2½ cups shredded Cheddar cheese
- ¾ cup whole milk
- 2 tablespoons unsalted butter
- Stir pasta, water, and salt together in inner steel pot of pressure cooker.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 4 minutes.
- Place a dishtowel securely over the steam vent handle to catch any starchy spray that might emerge from the vent. Some pastas are starchier than others and will have cause starch to spew out of the vent. Turn steam vent handle to Venting to quick-release pressure.
- Stir Cheddar cheese, milk, and butter into pasta until cheese is completely melted. Ladle into bowls and serve immediately.
Season your mac and cheese with garlic powder, cayenne pepper, mustard powder, ground black pepper, hot sauce, Italian seasoning, or grated Parmesan cheese. The options really are endless.
Substitute a different cheese like Gruyère cheese for the Cheddar cheese.
Try whole grain pasta for a heartier, higher fiber version. Want to know more about fiber? Check out our article on eating a high fiber diet.
What others are saying
Carla Moore says:
Came out perfect! Creamy and yummy with no extra liquid. Also added cooked and chopped bacon.
CM Grellette says:
Trying the recipe today - looks fabulous!! I’m wondering if you strain the pasta then add the cheese and milk or add it to the pasta and water? Thanks for the clarification😀
Marlene Colerico says:
Wow. Multipot does it again! So delicious. I made it with gluten free brown rice pasta and it worked great.
Sam Chandler says:
I made this recipe tonight! When I saw that it used regular cheddar cheese I was not sure how I would like it, but it was oh so yummy and incredibly easy to make. I could literally eat the entire pot by myself!
Max Heron says:
This is one of those recipes that you can make any night of the week and your family won't complain. Way better than boxed mac and cheese. I've served it as a meal in itself, and also as a side to baked chicken. It's my favorite fail-proof pressure cooker mac.
Cindy Santos says:
I saw the reviews about hot butter spewing through the vent. I draped a small dishtowel over it when turning. I didn't get splashed and it absorbed some of the liquid. Use a small towel that's absorbant and remove it as soon as the pressure is released. Don't leave the towel on there.
Michael Friedman says:
Had to throw it out. Too much water for recipe, yet macaroni was still hard. Turned out like a soup. Cheese did not melt evenly, sunk to bottom.