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.

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Quick and Easy Mac and Cheese

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


  • 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


  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.
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Comments (9)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. 😉

  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.

  2. Hi, I was wondering if I could cut this recipe in half. And if not what’s the best way to reheat the left overs? Love your recipes and have several of your cookbooks!

    1. Hi Denise. You can definitely cut this recipe in half – you’ll still be left with 1¼ cups of water which is more than enough to create the steam needed in the cooker. The only challenge would be if you have a very large cooker. You do want the liquid to easily cover the bottom of the cooker and rise up around the pasta. If your cooker is too large, then the pasta will be sitting above the water. It might make more sense to make a full batch and re-heat. You can re-heat these leftovers in the microwave, or you could add a little more cream and re-heat gently in a skillet.

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