Quick and Easy Mac and Cheese

This is truly a one-pot mac and cheese recipe that couldn't be easier. Be sure to measure the water because that is part of the recipe - no draining required.

Featured In My CookbookComfortable Under Pressure Now Let’s Get Cooking

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Pressure Cooking Charts

Complete Pressure Cooker (Instant Pot®) Cooking Chart with cooking times, amount of liquid needed, and pressure release method to use...View Technique

Pressure Cooking 101

An introduction into pressure cooking so that you can feel comfortable and confident making the recipes you find on my...View Technique

Converting Recipes to the Pressure Cooker

Just follow a few simple rules and you'll be able to convert your traditional recipes to the pressure cooker -...View Technique

Advertisement - Continue Below

Quick and Easy Mac and Cheese

  • Prep Time: 10 m
  • Cook Time: 6 m
  • Total Time: 16 m
  • Servings:
    6

Ingredients

  • 1 tablespoon olive oil
  • 1 pound macaroni
  • cups water
  • ½ cup cream
  • cups grated Cheddar cheese
  • ½ cup grated Parmesan cheese
  • 2 ounces cream cheese
  • salt and freshly ground pepper
  • ¼ cup fresh parsley chopped

Instructions

  1. Pre-heat the pressure cooker using the BROWN setting for a few minutes.
  2. Add the oil and stir in the dry macaroni to coat. Pour in the 2½ cups of water and lock the lid in place.
  3. Pressure cook on HIGH for 6 minutes.
  4. Reduce the pressure with QUICK-RELEASE method and carefully remove the lid.
  5. Immediately, without draining away the water, add all the remaining ingredients and stir well. Season to taste with salt and pepper and garnish with freshly chopped parsley.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (6)Post a Reply

    1. Hi Sally. Check out my article on converting recipes for pressure cookers of different sizes. That might help you out. The trick to converting pressure cooker recipes is to always make sure you have enough liquid. If cutting the recipe down results in too little liquid, you can keep the sauce ingredients the same and cook less meat. You’ll have extra sauce, but I could think of worse outcomes. 😉
      ML

  1. Hi Meredith,

    Just a quick question. Am planning to make your mac and cheese- when you say to add cream, do you mean heavy cream or half and half?

    1. Sorry you had trouble, Cindy. It could have been the pressure cooker you were using – different cookers have different psi levels for their HIGH setting. If your cooker has a PSI of 12 or below, you might want to add a minute to the cooking time. Be sure to give the pasta a good stir before putting the lid on and then another good stir as soon as you lift the lid.

Leave a Reply

Your email address will not be published. Required fields are marked *