Pressure Cooker Macaroni and Cheese Recipe
1. Macaroni and Cheese
Ingredients
- 1 tablespoon grated Parmesan cheese
- Salt and ground black pepper
- 1 teaspoon yellow mustard
- 3 cups chicken broth
- 1-pound rotini pasta
- 2 cups of water
- 8-ounce heavy whipping cream – fluid
- 1 cup shredded mild Cheddar cheese
- 3 tablespoons butter
- 1 cup shredded sharp Cheddar cheese
- 1 cup extra-sharp Cheddar cheese
- 8-ounce cream cheese
Directions
- First, place the pasta, chicken broth, water, mild Cheddar cheese, heavy cream, sharp Cheddar cheese, cream cheese, extra-sharp Cheddar cheese, butter, yellow mustard, Parmesan cheese, black pepper, and salt into a pressure cooker.
- Then seal and take to particular pressure according to the manufacturer’s instructions.
- Once the full pressure is properly reached, cook it for 10 minutes.
- Finally, release the pressure utilizing the quick-release system according to the manufacturer’s instructions.
Nutrition Facts (For Per Serving): calories: 777; fat: 47.3g; carbohydrates: 59.4 g; protein: 27.1 g; cholesterol: 153 mg; sodium: 997 mg.
2. Buffalo Chicken Macaroni & Cheese
Ingredients
- 1 or 2 cups crumbled gorgonzola cheese
- 16-ounce elbow macaroni
- 1 rotisserie-roasted chicken
- 2 cups Cheddar cheese – shredded
- 6 tablespoons butter
- 2 cups Monterey Jack cheese – shredded
- 6 tablespoons all-purpose flour
- 3 cups of milk
- 1 pinch ground black pepper
- 1 or 2 cups hot sauce
Directions
- First, take a medium pot of salted water to a boil.
- Cook the macaroni in hot water, stirring it infrequently until tender but firm to the proper bite, for 10 minutes.
- Drain it.
- Next, cut the legs and wings off the rotisserie chicken.
- Bone wings and legs and skin; shred the dark meat inside the bite-sized slices.
- Melt the butter in a pressure cooker smoothly over medium temperature.
- Add in flour and whisk continuously until thick paste forms accurately.
- Gently cook it until golden, about 2 minutes.
- Pour in milk, continuously, until the bubbly and thickened about 6 minutes.
- Proceed to cook it until the sauce is soft, for another 2 minutes.
- Reduce the temperature and season the sauce with black pepper.
- Finally, stir the Monterey Jack cheese and Cheddar into the sauce until softened and well mixed.
- Add in the desired amount of hot sauce.
- Then add in the chicken, macaroni, and blue cheese; mix well.
Nutrition Facts (For Per Serving): calories: 781; fat: 41.9g; carbohydrates: 51.7 g; protein: 47.3 g; cholesterol: 157 mg; sodium: 965 mg.
3. Smoky Cheese & Chipotle Macaroni
Ingredients
- 1 tablespoon olive oil
- 16 -ounce elbow macaroni
- 11-ounce condensed Cheddar cheese soup
- 12-ounce evaporated milk
- 1-pound shredded Colby cheese
- 1 chipotle chili in adobo sauce
- 1 or 2 cup panko bread crumbs
Directions
- First, preheat the oven carefully to 355 degrees F.
- Grease a 2-quart gratin dish.
- Then gently heat a medium pot of salted water.
- Cook the elbow macaroni smoothly in the boiling water, mixing it periodically until it is cooked through but firm to the proper bite, 10 minutes.
- Drain it.
- Stir the evaporated milk, soup, chipotle chili, and Colby cheese into the cooked pasta till adequately mixed.
- Spoon the mixture into the pre-cooked casserole dish.
- After that, stir in together olive oil and panko bread crumbs in a medium bowl.
- Sprinkle the bread crumbs across the top of the casserole.
- Finally, bake it in the pressure cooker continuously until the top is suitably browned and the casserole is smoothly bubbling 22 to 25 minutes.
Nutrition Facts (For Per Serving): calories: 773; fat: 36.5g; carbohydrates: 74.1 g; protein: 34.7 g; cholesterol: 100 mg; sodium: 965 mg.